Roasted Beet Salad with Goat Cheese
Description
Mixed greens are topped with roasted beets and golden-fried goat cheese medallions for a variety of flavors and textures in this summer-ready salad.
Ingredients
•
5 medium beets
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1 drizzle olive oil
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salt and ground black pepper to taste
•
2 eggs, beaten
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1/2 cup all-purpose flour
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1/2 cup dry bread crumbs
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1 (4 ounce) log goat cheese, cut into small medallions
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1 cup canola oil
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1 (8 ounce) package mixed salad greens
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2 tablespoons roasted sunflower seeds, or to taste
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2 tablespoons balsamic vinaigrette dressing, or to taste
Directions
1
Preheat the oven to 250 degrees F (120 degrees C).
2
Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
3
Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
4
Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
5
Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
6
Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
7
Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
8
Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.