Fried Chèvre Salad with Roasted Beets
Yield: 4 servings
The earthy taste of beets provides a delicious contrast to the featherweight greens in any light salad… in my opinion, anyway.
Beets
- 1 medium red beet
- 1 medium golden beet
- 1 Tbsp. extra virgin olive oil
- Kosher salt
Chèvre
- 4 oz chèvre
- ½ cup Panko
- ½ cup all-purpose flour
- 1 egg, beaten
- Vegetable oil for frying
Salad Dressing
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar
- 1 garlic clove, minced
- 1 Tbsp. granulated sugar
- 1 tsp. Dijon mustard
6 cups fresh greens (I like a mix of arugula with baby spinach and baby kale)
Preheat the oven to 400°F.
To make the beets, cut them into wedges, drizzle with the olive oil and salt, and roast on a foil-lined pan for about 45 minutes, turning halfway through the cooking time.
To prepare the goat cheese, cut it into eight evenly sized slices and roll each slice into a ball.
Make a dredging station by placing the flour, panko, and egg in separate shallow dishes.
Place 2 inches of vegetable oil in a saucepan over medium heat.
Coat the goat cheese balls with flour, then dip them into the egg, and finally into the breadcrumbs, shaking off any excess at each step.
Fry the goat cheese balls in the oil, turning occasionally until light brown.
Place on a paper towel–lined plate to drain.
Whisk together all the salad dressing ingredients until well combined.
Divide the greens between four plates and top with roasted beets and two goat cheese balls per plate. Drizzle with dressing.