Roasted Beet Salad with Goat Cheese

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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 853 Calories

Ingredients

• 2 eggs, beaten
• salt and ground black pepper to taste
• 1 cup canola oil
• 1 (8 ounce) package mixed salad greens
• 1 drizzle olive oil
• 2 tablespoons balsamic vinaigrette dressing, or to taste
• 5 medium beets
• 1 (4 ounce) log goat cheese, cut into small medallions
• 0.5 cup all-purpose flour
• 0.5 cup dry bread crumbs
• 2 tablespoons roasted sunflower seeds, or to taste

Recipe Instructions

Step 1

Preheat the oven to 250 degrees F (120 degrees C).

Step 2

Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.

Step 3

Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.

Step 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.

Step 5

Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.

Step 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.

Step 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.

Step 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.