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Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad

Prep Time 10 minutes
Total Time 10 minutes
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Servings

8 Servings

Ingredients

  • 1 large red beet roasted
  • 1 large golden beet roasted
  • 4 ounces of goat cheese choose the brand that comes packaged in a tube if possible
  • 1/3 cup bread crumbs—use Panko* if available (or favorite variety of bread crumbs)
  • 2 tablespoons fresh flat leaf parsley-chopped finely
  • 1 tablespoon fresh thyme-chopped finely
  • Flour for dipping the cheese
  • 1   egg beaten
  • 4 cups baby greens such as Mesclun variety
  • 1 red onion—sliced very thinly
  • 1 Blood orange cut onto sections
  • salt and pepper

Instructions

  • Cut the goat cheese into coin shapes. Place the coins in the freezer for about 30 minutes until firm and easy to handle.
  • Mix the herbs and the breadcrumbs together on a small plate. Salt and pepper as needed. Place the flour on a small plate.
  • Place a medium sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil.
  • Dredge a cheese coin in the flour. Then dip it into the beaten egg. And finally dip the cheese into the bread crumbs. Place the cheese in the sauté pan and brown it on each side (about 3 minutes per side).
  • Remove the cheese to a paper towel lined plate. Continue with remaining cheese.
  • Toss the greens with extra virgin olive oil and salt and pepper to taste.
  • Slice the beets into julienne or wedges. Mound the greens on four plates or a serving platter.
  • Place the beets, red onion and orange sections on top. Place the cheese croutons on top of the salad and drizzle with balsamic vinaigrette.**

Tips

  • *Panko is a Japanese breadcrumb that is really like a coarse “flake” of dough. It is very light and when fried it is very crispy. It makes a superb crust for many items. Kosher panko is available on-line or in specialty markets.
  • **Basic Balsamic Vinaigrette
  • Contributed By:LAURA FRANKEL