We love goat cheese in our house! So what makes it even better? Frying it and adding to a salad. I didn’t actually use this dressing recipe since I had some leftover stuff to use up, but I still wanted to share it in case you wanted to give it a try. Today’s post is all out the cheese which pairs perfectly with the beets! I did cheat on the beets a little too….shhhh. I picked up these little gems from Trader Joe’s and we use them a lot as a quick side dish.
Fried Goat Cheese Beet Salad
(Adapted from Nutmeg Nanny)
For pickled beets:
2 regular sized fresh red beets
2 tablespoons apple cider vinegar
2 teaspoons brown sugar
2 teaspoons olive oil
1/4 teaspoon dry mustard powder
For fried goat cheese:
16 ounce log fresh goat cheese
1 cup panko bread crumbs
2 teaspoons Italian blend seasoning
Salt and pepper, to taste
2 large eggs, beaten
1/2 cup all-purpose flour
8 cups mixed baby greens
Extra virgin olive oil
1/2 cup walnuts, toasted
Cut off beet tops and slice beets into four equal pieces. Add to small pot and cover with water. Boil for about 30 minutes until soft. You do not want them falling apart, just fork tender.
Rinse and immediately cool down by running cold water over the beets. Using your hands simply rub the peel of the beet off. It should come off very easily at this point.
Chop beets into bite-size pieces or slices.
In a medium sized bowl whisk together apple cider vinegar, brown sugar, olive oil and dry mustard powder. Add in cut beets, toss and let sit for at least 30 minutes at room temperature.
For fried goat cheese:
Freeze your goat cheese for about 30 minutes until it’s solid but not totally frozen.
While your cheese is hardening mix together panko bread crumbs, Italian seasoning, salt and pepper, set aside. Set up a breading line in the following order: flour, egg, breadcrumbs, parchment/wax paper covered large wooden cutting board.
If any of your pieces fall apart just pat it together and try to keep a somewhat round shape. It does not have to be perfect.
Take goat cheese rounds and dip in flour, then egg and then coat in panko/herb mixture. Lay onto lined cutting board. Continue until all slices have been coated.
If your cheese is really soft pop it into the freezer for about 5 minutes to chill.
Take a large high-sided skillet, cover the bottom with olive oil and add to range over medium-high heat. Once oil is hot, fry goat cheese rounds until crispy on both sides.
Gently remove fried goat cheese from the skillet onto a paper towel lined plate to help soak up any remaining olive oil. Serve fried goat cheese warm.
Lay out two large salad bowls (for a dinner sized salad) or four smaller salad bowls and add 4 cups lettuce to the larger bowls or 2 cups mixed green per smaller bowls. Top with equal amounts pickled beets and walnuts. Drizzle with a little balsamic vinegar and olive oil. Top each salad with an equal amount of goat cheese rounds. You should get enough for at least 2 – 3 rounds per salad.