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
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 4
Author Meme
Ingredients
3beets {any color} 2 inch, washed & scrubbed
4ozgoat cheese
⅓cupwalnutschopped fine
1tablespoonolive oil
3tablespoonbalsamic vinegar
1teaspoonDijon mustard
¼teaspoonkosher salt
¼teaspoonblack pepper
¼teaspoondried oregano
1large head romaine or green leaf lettucewashed & 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!