For an even richer flavor, try using golden beets in addition to red beets. If you don't have sunflower seeds, toasted pumpkin seeds or chopped walnuts make a delicious substitute. The reserved beet juice adds a lovely sweetness and color to the salad. Don't skip it! Make sure your oil is hot enough before adding the goat cheese, otherwise the breading may not crisp up properly. Chilling the goat cheese medallions before frying helps them hold their shape and prevents them from melting too quickly.
Roasted Beet Salad with Goat Cheese
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS6
Earthy beets meet creamy goat cheese in this symphony of textures and flavors. This salad transcends the ordinary, offering a delightful culinary experience that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol104 mg
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Fiber6 g
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Protein16 g
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Saturated Fat12 g
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Sodium497 mg
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Sugar10 g
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Fat74 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 250 degrees F (120 degrees C). (5 minutes)
02
StepPrepare the Beets: Drizzle beets with olive oil, season with salt and pepper. Wrap individually in aluminum foil and place in a baking dish. (5 minutes)
03
StepRoast the Beets: Roast in the preheated oven until beets are easily pierced with a knife, about 45 minutes to 2 hours, depending on size. (45-120 minutes)
04
StepCool and Prepare Beets: Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into bite-sized cubes, and place in a bowl. (15 minutes)
05
StepPrepare Breaded Goat Cheese: Place egg, flour, and bread crumbs into 3 separate shallow dishes. Season all 3 with salt and pepper. (5 minutes)
06
StepBread Goat Cheese Medallions: Cut the chilled goat cheese log into ½-inch thick medallions. Toss each goat cheese medallion in flour to coat lightly, then dip in egg and finally coat generously with panko bread crumbs. Ensure all sides are evenly coated. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes. (10 minutes)
07
StepFry Goat Cheese: Heat canola oil over medium heat in a frying pan until it shimmers and a breadcrumb sizzles gently when dropped in. Carefully place goat cheese medallions in hot oil, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 1 minute per side. (5 minutes)
08
StepDrain Goat Cheese: Remove from oil with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. (2 minutes)
09
StepAssemble the Salad: Place a bed of mixed greens on a serving platter or individual plates. Top with roasted beets and fried goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice. Garnish with fresh thyme sprigs, if desired. (5 minutes)
10
StepServe immediately and enjoy the harmonious blend of flavors and textures!
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Alysha Beier
Jun 30, 2025The dressing is so flavorful. I will make it again.
Neva Gutmann
Jun 30, 2025I made this for a dinner party, and it was a huge hit! Everyone raved about it.
Maddison Halvorson
Jun 29, 2025This salad is absolutely divine! The crispy goat cheese is the perfect complement to the earthy beets.
Alayna Bergnaum
Jun 29, 2025Easy to follow and tasted amazing! Will definitely be making this again.
Elissa Dach
Jun 28, 2025I love the combination of textures in this salad. So delicious!