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Fried Goat Cheese and Roasted Beet Salad
This fried goat cheese and roasted beet salad with homemade roasted beets, crispy fried goat cheese discs, over a bed of arugula, and topped with walnuts, thinly sliced shallots, and a honey balsamic vinaigrette. Roasted beets and crispy goat cheese are the perfect pair in this delicious salad.
servings
Ingredients
- 1 pound red or golden beets (3-4 medium size beets)
- 4 ounces goat cheese (log shaped)
- 1 cup Italian panko bread crumbs
- 1/4 cup all purpose flour
- 2 eggs (whisked)
- Neutral oil for shallow frying (about 1 1/2 cups enough to shallow fry)
- 1 medium shallot (thinly sliced)
- 1/3 cup chopped walnuts
- 5 ounces arugula
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
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Equipment
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Instructions
- Preheat oven to 425F.
- Place log of goat cheese in freezer for 10 minutes while you prep the beets.
- Cut the beets off the stalk and if there is a long root on the end, remove that as well. Scrub the beets under cold water until clean.
- Wrap each beet tightly in foil and place on a baking pan lined with parchment paper. Roast beets at 425F for 1 hour.
- Remove goat cheese from freezer. Slice goat cheese into 1/4 inch thick round discs. Set up a breading station with 3 bowls: one for panko breadcrumbs, one for whisked eggs, and one for flour.
- Take a goat cheese disc and coat in flour, tapping/brushing off any excess flour. Next, use a fork to lower into the egg, coating both sides. Finally place the goat cheese into the panko breadcrumbs covering the entire slice. Repeat with remaining slices of goat cheese. Place breaded goat cheese in refrigerator until you're ready to fry.
- In a cast iron skillet or fry safe pan, heat oil to 325F-350F. Since we are shallow frying, you only need enough oil to reach half the thickness of the goat cheese. Shallow fry goat cheese for 2-3 minutes on each side or until golden. Be sure not to crowd the goat cheese slices, you may have to fry in batches. Place on a paper towel lined plate to absorb excess oil.
- After an hour, remove the beets from the oven and carefully remove the foil (it will release a lot of hot steam). Next, cut any exposed stem at the top and peel the skin off the beet, discard skin (I use gloves because the beets stain my hands).
- Slice the beets into 1 1/2 inch pieces and repeat with remaining beets. I like my beets chilled, so I place the bowl of sliced roasted beets in the refrigerator to chill. You can also just have them at room temperature.
- Lay down bed of arugula then top with roasted beets, thinly sliced shallot, fried goat cheese slices, and chopped walnuts.
- In a small jar add olive oil, honey, and balsamic vinaigrette. Shake to combine, then drizzle over salad. Serve and enjoy!
Notes
How to store
- Beets: you can prepare the beets ahead of time and keep them in an airtight container in the refrigerator for up to 4 days.
- Fried goat cheese: you can store the fried goat cheese in the refrigerator, but it is best enjoyed freshly fried.
- Salad: if preparing the salad in advance, do not dress the salad until it's ready to serve.
*see in-post for step-by-step photos of recipe preparation*
Nutrition Information
Calories: 432kcal (22%), Carbohydrates: 37g (12%), Protein: 15g (30%), Fat: 26g (40%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 95mg (32%), Sodium: 347mg (15%), Potassium: 642mg (18%), Fiber: 6g (25%), Sugar: 16g (18%), Vitamin A: 1292IU (26%), Vitamin C: 12mg (15%), Calcium: 174mg (17%), Iron: 4mg (22%)