Roasted Beet and Goat Cheese Salad

  • prep time20 min
  • total time 70 min
  • serves 6

This colourful salad features the goat cheese not in loose chunks but breaded and fried into little pucks for a beautiful presentation and nice crispy crunchy texture.

40 Ratings
Directions for: Roasted Beet and Goat Cheese Salad


2 lb(s) beets, peeled and cut into wedges

½ cup extra-virgin olive oil

¼ cup red wine vinegar

1 Tbsp freshly ground black pepper

Vegetable oil, for frying

½ cup all-purpose flour

2 large eggs, beaten

1 cup seasoned breadcrumbs

3 (4-oz) goat cheese logs, cut into 12 slices

1 Tbsp Dijon mustard

1 pinch sugar

12 cups mixed greens


1. Preheat the oven to 400ºF.

2. Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.

3. While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.

4. Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.

5. Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.

See more: Appetizer, Cheese, Lunch, Roast, Salad, Vegetables


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