Instructions

• If your beets are not already cooked and cut: cook the 4 small red beets (boil or roast) until tender, let them cool, then peel if desired and cut into slices or wedges. If they are already cooked and cut, skip this step.
• Make the vinaigrette: in a small bowl whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons balsamic, and 1 tablespoon honey until smooth and combined.
• Place 8 cups mixed baby greens in a large bowl. Pour all of the vinaigrette over the greens.
• Gently toss the greens with the vinaigrette until the leaves are evenly coated.
• Evenly divide the dressed greens between four bowls (about 2 cups per bowl).
• Cut the 4 cooked beets into slices or wedges and place one beet on top of the greens in each bowl.
• Slice or crumble the 4 oz Chavrie goat cheese log into four 1-oz portions and place one portion on each salad.
• Divide the 2 oz glazed pecans evenly among the four salads (about ½ oz per salad) and scatter them on top.