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Fried Goat Cheese & Roasted Beet Salad

Cheeky Kitchen Recipe by

Fried Goat Cheese & Roasted Beet Salad

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, which is literally two-snips away from rocking your world!

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

Fried Goat Cheese & Roasted Beet Salad  

As prepared by Cheeky Kitchen

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 use our tutorial on how to roast them yourself. If you have time, try roasting them. The flavor of fresh-roasted beets in second to none.

 

Heart-shaped beets

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!)

 

Ingredients for Fried Goat Cheese & Roasted Beet Salad

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 (included in the recipe below) 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.

So, to set up your frying station, heat some good olive oil in a skillet over medium heat. Whisk an egg in one bowl, then add some cornstarch to Progresso Italian breadcrumbs seasoned with a pinch of garlic salt. Toss together until well-coated

Then, roll your goat-cheese into 1" balls. Roll them into the egg, into the breadcrumb mixture, back into the egg (this gives them an extra-crunchy coat of the fried stuff!) and one more time into the breadcrumb mixture. Fry away in the hot oil. Toss over your salad and….

 

Fried Goat Cheese & Roasted Beet Salad

Serve.

 

Fried Goat Cheese & Roasted Beet Salad

Oh, wait. Did we say serve? Then you gotta do it right. Fork into that goat cheese…dive into those beets.

Find your words, then speak forth poetry…

 

Fried Goat Cheese & Roasted Beet Salad

Oh, Fried-Goat-Cheese-and-Beet-Salad, how do I love thee? Let me count the ways….

 

Rock that Beet: More Salad Recipes





Brooke blogs at Cheeky Kitchen, where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!
See Recipe

Fried Goat Cheese & Roasted Beet Salad

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 Bread Crumbs
2
tablespoons corn starch
1/2
teaspoon garlic salt
1
egg, well beaten
1/4
cup pine nuts, toasted
FOR
THE DRESSING:
3
tablespoons orange juice
1 1/4
cup extra-light olive oil
1/4
cup scallions, diced
2
tablespoonS apple cider vinegar

Directions

  • 1 Arrange salad greens and beets in two serving bowls. Set aside.
  • 2 In a small bowl, whisk together orange juice, 1/4 cup olive oil, scallion, and apple cider vinegar. Set aside.
  • 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.
  • 4 Drizzle dressing over salad greens. Garnish with toasted pine nuts and scallions. Serve immediately and enjoy!!
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