Roasted Beet Salad

Roasted Beet & Fried Goat Cheese Salad
Served With A Tangy Honey Mustard Dressing!

Difficulty; Easy
Prep Time: 1 hour 
Cooking Time: 8 minutes

4 roasted beets, not canned, quartered (can be found vacuum packed)
1 small herb goat cheese log
6-8 cups baby mixed greens
1 cup Panko bread crumbs
1 tbsp dried parsley
2 eggs
1/2 cup olive oil
1 tsp Dijon mustard
1 1/2 tbsp honey
1 tbsp sweet n tangy mustard seeds 
1 tsp white wine vinegar
oil for frying

Cooking Tools
Small skillet/ frying pan
Large mixing bowl
2 small mixing bowls
Small sheet pan

Slice goat cheese logs into 1 inch slices.  In 1 small mixing bowl, whisk eggs.  In the other small mixing bowl, add the Panko bread crumbs and dried parsley and mix. Dip each cut goat cheese rounds, first into the egg to coat, then into the Panko to encrust.  Place each round onto a small baking sheet and place in the refrigerator for about 30 minutes to set up.  Once goat cheese is set up, in a small skillet on medium heat, add oil.  Fry goat cheese a few at a time, 1- 2 minutes on each side until golden. Drain on some paper towels to remove excess oil.   In a large mixing bowl, add; olive oil, honey, Dijon mustard, sweet n tangy mustard seeds, white wine vinegar, salt and pepper.  Toss in the baby mixed greens and lightly toss and dress the greens.  Place on salad plates equally and place quartered beets around the dressed salad and the place 2 fried goat cheese rounds on top of each. Cook’s Note: Whisk the salad dressing and dress the salad, right before serving, do not let it sit, or it will wilt the greens.  Serve immediately.
Serves 4 

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