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Roasted Beet Salad with Goat Cheese
Roasted Beet Salad with Goat Cheese
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
"Vibrant mixed greens paired with roasted beets and crispy goat cheese medallions create a deliciously dynamic summer salad."
Ingredients:
  • 5 medium beets
  • 1 drizzle olive oil
  • salt and ground black pepper to taste
  • 2 eggs, beaten
  • 0.5 cup all-purpose flour
  • 0.5 cup dry bread crumbs
  • 1 (4 ounce) log goat cheese, cut into small medallions
  • 1 cup canola oil
  • 1 (8 ounce) package mixed salad greens
  • 2 tablespoons roasted sunflower seeds, or to taste
  • 2 tablespoons balsamic vinaigrette dressing, or to taste
Instructions:
  • Heat the oven to 250°F (120°C).
  • Coat beets with a luxurious drizzle of olive oil and a sprinkle of salt and pepper. Enclose the beets in aluminum foil before nestling them in a spacious baking dish.
  • Roast the beets in the oven until easily pierced with a knife, approximately 45 minutes to 2 hours, based on their size.
  • Take the beets out of the oven and allow them to cool for a bit. Peel the beets under warm water, dice them, and transfer to a bowl along with any juices from the foil.
  • Set up a station with 3 dishes: one filled with eggs, one with flour, and the last with bread crumbs. Generously season each dish with salt and pepper.
  • Coat each goat cheese medallion in egg, then flour, and finally bread crumbs until evenly coated. Chill on a plate in the refrigerator for about 5 minutes to firm up before cooking.
  • In a frying pan, sizzle canola oil over medium heat. Fry goat cheese medallions until golden on both sides, about 1 minute each. Transfer to a paper towel-lined plate to drain.
  • Arrange a variety of mixed greens on a serving platter. Layer with beets and goat cheese slices. Scatter sunflower seeds on top. Finish by drizzling with balsamic dressing and the reserved beet juice.

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