Fried Goat Cheese and Roasted Beet Salad

  • Prep 20 min
  • Total 30 min
  • Servings 2

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

Steps

  • 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!!

No nutrition information available for this recipe
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