Beet salad with Panko-crusted goat cheese
 
Prep time
Cook time
Total time
 
Garden fresh salad with roasted beets and Panko-crusted goat cheese. The goat cheese takes minutes to make and takes this salad to the next level!
Author:
Recipe type: Salad
Serves: 2 servings
Ingredients
  • 2 medium or 4 small beets, scrubbed
  • Extra virgin olive oil
  • 3 oz. fresh goat cheese
  • ¼ cup flour
  • 1 egg, lighly beaten
  • ¼ cup Panko breadcrumbs
  • 3 cups mixed greens (arugula, lettuce, and baby spinach work well)
  • 2 Tbsp. thinly sliced scallion greens
  • ¼ cup pea shoots (optional)
  • A few basil leaves
  • 2 tsp. good-quality balsamic vinegar
Instructions
  1. Preheat oven to 400F.
  2. Place each beet on a square of aluminum foil and drizzle with a little olive oil. Sprinkle with a pinch of salt, then wrap foil around beet.
  3. Bake for 20-30 minutes (depending on size) or until a knife easily pierces the beets. Allow to cool then peel of the outer skin and discard. Set beets aside until ready to use; they can be stored in the refrigerator for up to 1 week.
  4. Divide goat cheese into 2 even pieces and shape into a disc about ½-inch thick. Dip each in flour to coat. Dip in egg, then in Panko. Wrap in plastic wrap and put in the freezer for about 10-15 minutes.
  5. Meanwhile, divide greens among two salad plates. Sprinkle with the scallions, basil and pea shoots, if available.
  6. Cut the beets in half or quarters and arrange around the greens. Drizzle with olive oil and balsamic vinegar.
  7. Heat ¼-inch of olive oil in a small frying pan over medium-high heat. When the oil is hot, but not smoking, add the goat cheese. Fry goat cheese until golden, about 1 minute per side.
  8. Drain on a paper towel and place on top of the salad.
  9. Serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/beet-salad/