| | | | |

Fried Goat Cheese and Roasted Beet Salad with Arugula and Spinach

Fried Goat Cheese and Roasted Beet Salad with Arugula and Spinach

I took one of our favorite fall salads and made it a little extra fancy by using fried goat cheese instead of just plain old crumbles. The salad was made up of arugula and baby spinach that was tossed in our favorite vinaigrette and topped with marinated roasted beets, fried goat cheese coins, red onion slices, dried cranberries, and candied pecans. We all loved the fried goat cheese and thought it made the salad extra special and so delicious.

Fried Goat Cheese and Roasted Beet Salad with Arugula and Spinach

How to Make Fried Goat Cheese and Roasted Beet Salad with Arugula and Spinach

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.

Fried Goat Cheese and Roasted Beet Salad with Arugula and Spinach

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.

While the beets are roasting, prepare Fran’s vinaigretteClick 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.

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.

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. Serve immediately. Enjoy.

Fried Goat Cheese and Roasted Beet Salad with Arugula and Spinach

Fried Goat Cheese and Roasted Beet Salad with Arugula and Spinach

Fried Goat Cheese and Roasted Beet Salad with Arugula and Spinach

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Salad
Cuisine: American
Servings: 4
Author: Pam

Ingredients

Roasted Beets & Vinaigrette:

  • 2 beets, cleaned & trimmed *Try to get two beets that are the same size
  • 1 tbsp olive oil
  • Fran's vinaigrette *Click on the link for the recipe

Fried Goat Cheese Coins:

  • 1 4 oz log of goat cheese, frozen for 10 minutes prior to slicing into coins *Reshape into coins if needed
  • 1/2 cup seasoned panko crumbs
  • 1/4 cup flour
  • 1 egg, beaten
  • 2-3 tbsp vegetable oil

Salad:

  • 2 cups baby arugula
  • 2 cups baby spinach
  • 1/4 small red onion, sliced thinly Side Note: If the onion is too strong in flavor, soak the slices in a cup of ice water for 10-15 minutes.
  • 1-2 tbsp dried cranberries, to taste
  • 1-2 tbsp candied pecans, to taste
  • Freshly cracked black pepper, 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.

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.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. Jovina Coughlin says:

    This looks like a delicious salad.

  2. 5 stars
    Love this light and delicious salad. I am a big fan of beets and goat cheese, yum yum yum!