5 from 3 votes
Fried Goat Cheese and Roasted Beet Salad with Arugula and Spinach
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings:
4
Course:
Salad
Cuisine:
American
Ingredients
Roasted Beets & Vinaigrette:
- 2 beet Try to get two beets that are the same size, cleaned and trimmed
- 1 tbsp olive oil
- vinaigrette Click on the link for the recipe, Fran's brand
Fried Goat Cheese Coins:
- 1 oz goat cheese Reshape into coins if needed, log, frozen for 10 minutes prior to slicing into coins
- ½ cup panko breadcrumbs seasoned
- ¼ cup flour
- 1 egg beaten
- 2-3 tbsp vegetable oil
Salad:
- 2 cups arugula baby
- 2 cups baby spinach
- ¼ small red onion Side Note: If the onion is too strong in flavor, soak the slices in a cup of ice water for 10-15 minutes, sliced thinly
- 1-2 tbsp dried cranberries to taste
- 1-2 tbsp candied pecans to taste
- black pepper freshly cracked, to taste
Instructions
Roasted Beets:
- Preheat the oven to 375 degrees. Scrub and trim the ends of the beets then place them on a piece of tin foil. Top the beets with a drizzle of olive oil then wrap them in a foil packet.
- Place the packets in a small baking dish then roast for 75-90 minutes, or until tender. Open the foil packets and let them cool.
Cup of Yum
Fran's Vinaigrette:
- While the beets are roasting, prepare Fran's vinaigrette - Click this link for the recipe. Set aside to allow flavors to mingle.
- Once the roasted beets are cool enough to handle, peel and slice them. Place the beets in a small dish and drizzle a tablespoon of the whisked vinaigrette on top then gently toss to coat evenly. Set aside until needed.
Fried Goat Cheese Coins:
- Prepare the fried goat cheese by placing the goat cheese log in the freezer for 10 minutes prior to slicing it into coins. Reshape the coins with your hands if needed. Place the seasoned panko crumbs, flour, and whisked egg in three separate shallow bowls.
- Heat the oil in a small skillet over medium-high heat.
- Once the oil and pan are hot, dredge the coins first in the flour, then the egg, and lastly in the panko crumbs.
- Carefully place the crusted coins in the hot pan and cook for 60-75 seconds then flip and continue to cook for another 45-60 seconds. Remove from the oil and drain on a paper towel lined plate.
Serving:
- Serve the salad by combining the arugula and baby spinach together in a bowl then drizzle with the well-whisked vinaigrette, to taste. Toss to coat evenly. Top the salad with the marinated beet slices, fried goat cheese coins, sliced red onion, dried cranberries, and candied pecans. Season with freshly cracked black pepper, to taste. Serve immediately. Enjoy.