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Fried Goat Cheese and Roasted Beet Salad

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by: Cheeky Kitchen
Updated Mar 8, 2017
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Goat cheese and roasted beets. It's a classic combination. One you're sure to love even more when you make this FRIED goat cheese salad!

More About This Recipe

  • Sometimes you slide a fork into your mouth and feel glad to be eating. Sometimes you feel surprised. And sometimes you feel downright ready to write a sonnet, speak in poem, and start wearing diamonds and fur while doing the laundry. This Fried Goat Cheese & Roasted Beet Salad recipe might cause such response. Prepare thyself for earthshattering yumminess! How do I love thee? Let me begin with le beets. To start this recipe, you can buy canned beets, or roast them yourself. If you have time, try roasting them. The flavor of fresh-roasted beets in second to none. If you don't have time, refrain from panicking. The canned sort will work, too. Either way, you're gonna wanna slice your beets about 1/4" thick, then cut them into little hearts with a tiny cookie cutter (or a fondant cutter works too, here!) To prep the fried goat cheese, I like to set up a little station. This part of the process goes quick, so I'll toss the beets over a plate of greens, whisk up the Citrus-Shallot dressing and have everything ready so the hot balls of fried goat cheese can simply be tossed on top and served at gooey-melty texture. Yes, that's the official phrase. Fork into that goat cheese, dive into those beets. Find your words, then speak forth poetry. Oh, Fried-Goat-Cheese-and-Beet-Salad, how do I love thee? Let me count the ways!
  • We've got even more beet-worthy salads you're going to love!

Fried Goat Cheese and Roasted Beet Salad

  • Prep Time 20 min
  • Total 30 min
  • Servings 2
  • Ingredients 14
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Ingredients

  • 3 cups salad greens (mixed, spinach, arugula, or baby kale)
  • 1 large roasted beet, sliced and cut into hearts with a cookie cutter
  • 1 tablespoon scallion, finely diced
  • Salt and pepper to taste
  • 2/3 cup goat cheese
  • 2/3 cup Progresso™ Italian-style bread crumbs
  • 2 tablespoons corn starch
  • 1/2 teaspoon garlic salt
  • 1 egg, well beaten
  • 1/4 cup pine nuts, toasted

For the dressings:

  • 3 tablespoons orange juice
  • 1 1/4 cup extra-light olive oil
  • 1/4 cup scallions, diced
  • 2 tablespoons apple cider vinegar

Instructions

  • Step 
    1
    Arrange salad greens and beets in two serving bowls. Set aside.
  • Step 
    2
    In a small bowl, whisk together orange juice, 1/4 cup olive oil, scallion, and apple cider vinegar. Set aside.
  • Step 
    3
    Prepare to fry the goat cheese by rolling the goat cheese into tablespoon-sized balls. Place beaten egg in a small bowl. Mix together Progresso bread crumbs, cornstarch and garlic salt. Heat 1 cup of olive oil in a small skillet over medium heat. Roll goat cheese in egg, then in bread crumb mixture, then in egg mixture again, then in the breadcrumb mixture. Fry in hot oil until golden brown around all sides. Transfer immediately on top of salad greens.
  • Step 
    4
    Drizzle dressing over salad greens. Garnish with toasted pine nuts and scallions. Serve immediately and enjoy!!

Nutrition

No nutrition information available for this recipe
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