Recipe courtesy of Kelsey Nixon

Beet, Apple and Goat Cheese Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 2 servings


  1. Whisk 1/2 minced shallot, 1 teaspoon honey, 1 teaspoon whole-grain mustard and 2 tablespoons sherry vinegar in a bowl. Slowly whisk in 3 tablespoons olive oil until emulsified; season with salt and pepper. Toss half of the dressing with 4 cups mesclun greens; divide between 2 plates. Top with sliced roasted beets, sliced Granny Smith apple, crumbled goat cheese and chopped toasted pecans. Drizzle with the remaining dressing.