Fried Goat Cheese and Roasted Beet Salad

Even if you think you don't like beets, try them roasted. They are perfect in this salad with warm, creamy, walnut-crusted fried goat cheese

Beets don't get the love they deserve.

Yeah, so maybe raw beets taste a little like dirt, but if you roast them, they turn into something wonderful.

And then add some fried goat cheese with a walnut crust and you have a perfect salad full of different textures & complimenting flavors.

Beets and goat cheese go together so well.

I don't exactly know why, but they just do. And I do wish you would trust me.

This salad is so delicious, so promise me you won't skip it just because you think you hate beets.

If you honestly know that you hate the taste of beets, then I guess I'll give you permission...

But now is the chance to expand your repertoire of healthy foods you love because once you roast a beet, you will most likely fall in love.

Their earthy {not dirt} taste is wonderful and their jewel toned colors add a delightful burst of color to any meal.

So please, get off your picky, high horse and give beets a chance.

Or if you just can't do that, skip the beets and still make this salad.

Those little fried goat cheese medallions with a walnut crust are sooooooooo good.

Fried Goat Cheese and Roasted Beet Salad

Even if you think you don't like beets, try them roasted. They are perfect in this salad with warm, creamy, walnut-crusted fried goat cheese

5 from 1 vote

Print Rate

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 4

Author: Meme

Ingredients

• ▢ 3 beets {any color} 2 inch, washed & scrubbed
• ▢ 4 oz goat cheese
• ▢ 1/3 cup walnuts chopped fine
• ▢ 1 tablespoon olive oil
• ▢ 3 tablespoon balsamic vinegar
• ▢ 1 teaspoon Dijon mustard
• ▢ 1/4 teaspoon kosher salt
• ▢ 1/4 teaspoon black pepper
• ▢ 1/4 teaspoon dried oregano
• ▢ 1 large head romaine or green leaf lettuce washed & chopped

Instructions

• Preheat oven to 400°F
• Wrap beets in foil, place on a baking sheet, and transfer to oven. Bake for 50 minutes to 1 hour, until beets are tender {a fork or knife should easily go through beet}.
• Carefully unwrap beets, and let cool. When they are cool enough to handle, rub off skins with a paper towel, your bare hands, or use a small knife to take the skins off. Be careful because beets will stain most everything they touch.
• Slice beets and set them aside.
• Heat a non-stick skillet over medium heat. Put the walnuts in a shallow bowl or plate.
• Slice the goat cheese into medallions {you want about 8-12 slices}, using your fingers to help the cheese slices hold together {you may have to mash them together a little bit to keep them from crumbling}.
• Press the goat cheese slices into the walnuts. Coat both sides of the goat cheese slices with walnuts. Place in the skillet and cook until browned on eat side, about 3 minutes per side.
• Meanwhile, whisk together balsamic vinegar, Dijon, salt, ground pepper, and oregano. Whisk in oil. Toss dressing with chopped lettuce.
• Serve dressed lettuce on four plate and top with reserved sliced beets and fried goat cheese. Enjoy!

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