Roasted Beet and Crispy Goat Cheese Salad
Roasted Beet and Crispy Goat Cheese Salad was one of the most recent fresh recipe creations I came up with, and one of my personal favorites.
Taking a simple beet and goat cheese salad by adding candied walnuts, a homemade dressing, and frying the goat cheese made this salad extra special.
I’m trying to use as many fresh veggies and herbs as possible from my garden this week.
It’s good to set goals, right?!
Just take a moment to appreciate the gorgeous color on these beets! So pretty 🙂
How to make Roasted Beet and Crispy Goat Cheese Salad
I simply diced them up and put them on a lined baking sheet.
Toss them with olive oil, kosher salt, and pepper and into the oven they go.
These roasted at 425 degrees for 40 minutes.
Go ahead and snack on a few, they are super good just like this and would be a perfect side item.
Next up is frying that goat cheese.
I cut a four ounce log of goat cheese into six equal pieces.
Freeze the pieces on a plate for an hour to make them easier to handle while frying.
Dip them each into egg, then into some panko bread crumbs and set aside.
They only take a minute per side to fry them.
Once they are fried to crispy golden brown perfection, place on paper towels to drain the excess oil.
Hang in there, friends, we are almost there!
The dressing is olive oil, honey, and balsamic vinegar whisked together.
I tossed the dressing with some fresh arugula.
Ahhh, that beautiful moment when everything comes together as one!
Top each bed of arugula with the roasted beets, crispy goat cheese, and candied walnuts.
This gorgeous roasted beet and crispy goat cheese salad is really something you need in your life 🙂 Enjoy!
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More great recipes to try like Roasted Beet and Crispy Goat Cheese Salad…
Grilled Peach and Blueberry Salad.
Turkey Salad with Cranberry Vinaigrette
Steak and Cherry Salad with Light Balsamic Dressing
Or Steak Salad with Ginger Lime Dressing
Blueberry Goat Cheese Crostini
A gorgeous party appetizer that is very easy to make!
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For more recipes like roasted beet goat cheese salads, follow me on:
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Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Roasted Beet and Crispy Goat Cheese Salad
A unique and delicious salad with roasted beets and crispy fried goat cheese
Ingredients
Roasted Beet and Crispy Goat Cheese Salad
- 4 oz goat cheese log
- 2-3 medium size beets
- 1 Tbsp olive oil
- kosher salt pepper
- 1 egg
- 1/2 cup panko
- vegetable oil, enough to fill a small pan 1/2 inch deep
- 4 oz arugula (or lettuce of choice)
- 1/2 cup candied walnuts
Honey Balsamic Dressing
- 1/4 cup olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
Instructions
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Cut the goat cheese log into 6 equal pieces. If some crumbles or falls apart, form it back together with your hands. Place on a plate and freeze for one hour.
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Using a sharp knife, cut the tops and bottoms off of each beet, then cut the outer layer off. Dice the beets into inch cubes and place on a lined baking sheet.
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Drizzle with olive oil and sprinkle with kosher salt and pepper, toss until evenly mixed. Roast in a 425 degree oven for 40 minutes, tossing halfway through cooking.
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As the beets come to room temp, remove the goat cheese from the freezer. Beat the egg in one bowl and put the panko in a separate bowl.
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Dip each goat cheese piece in the egg and then into the panko, pressing the panko into the cheese. Place all six pieces on a plate.
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Fill a small skillet half inch deep with vegetable oil, place over medium heat for 4-5 minutes, the oil temp should be around 350 degrees.
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Gently place the goat cheese into the oil and fry for one minute, flip and fry one more minute. Remove and place on paper towels to drain excess oil.
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Toss the arugula in the Honey Balsamic Dressing or your favorite vinaigrette. Divide the arugula between two plates and top with candied walnuts, roasted beets, and crispy goat cheese.
Honey Balsamic Dressing
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Combine in a bowl and whisk until evenly mixed.
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