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Goat Cheese and Roasted Beet Salad

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PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
75 min
SERVINGS
4 servings
Dinner
Goat Cheese and Roasted Beet Salad
Ingredients
  • 5 medium beets
  • 1 drizzle olive oil
  • salt and ground black pepper to taste
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup dry bread crumbs
  • 1 (4 ounce) log goat cheese, cut into small medallions
  • 1 cup canola oil
  • 1 (8 ounce) package mixed salad greens
  • 2 tablespoons roasted sunflower seeds, or to taste
  • 2 tablespoons balsamic vinaigrette dressing, or to taste
Instructions
1
First, preheat the oven to 250 degrees F (120 degrees C) by adjusting the temperature dial to achieve the desired heat.
2
To prepare the beets, drizzle them with olive oil and sprinkle with salt and pepper to enhance their flavor. Then, wrap the beets in aluminum foil to retain moisture.
3
To roast the beets, place them in a large baking dish and put them in the preheated oven. Roast for 45 minutes to 2 hours, depending on their size and your desired level of doneness.
4
After removing the beets from the oven, let them cool slightly to prevent burns. Next, unwrap them and reserve any juice that accumulates in the aluminum foil.
5
To prepare the beets for serving, peel them under warm running water to remove any excess moisture. Cut them into cubes and place them in a bowl.
6
To prepare the goat cheese medallions, separate three dishes for egg, flour, and bread crumbs. Season each dish with salt and pepper to taste.
7
To coat the goat cheese medallions, dip each one in egg, then move it to flour and coat again. Finally, toss the medallion in bread crumbs to achieve an even coating on both sides.
8
To firm up the goat cheese medallions, place them on a plate and refrigerate for about 5 minutes to allow the coating to set.
9
Next, heat canola oil over medium heat in a frying pan until it reaches the sizzling point. Then, carefully place the goat cheese medallions in hot oil and fry until golden on both sides.
10
Remove the fried goat cheese medallions from the oil and transfer them to a plate lined with paper towels.
11
Finally, assemble your dish by placing a bed of mixed greens on a serving platter. Arrange the roasted beets and fried goat cheese medallions on top, followed by a sprinkle of sunflower seeds.
12
Drizzle the balsamic dressing and reserved beet juice over your dish to add a tangy, sweet flavor.