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breaded goat cheese and beets on a salad

Beet Goat Cheese Salad with Balsamic Vinaigrette

Course Salads
Cuisine French
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2
Calories 917
Author Christina Conte
A delicious salad filled with greens, tomatoes, cucumber, beets, nuts and warm breaded goat cheese on top.

Equipment

  • 1 OXO salad spinner (optional)

Ingredients

For the vinaigrette: I used Epicurious' recipe

  • 3 Tbsp balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 clove garlic (minced)
  • ½ cup extra virgin olive oil
  • ¼ tsp salt (to taste)
  • ⅛ tsp pepper (to taste)

For the breaded goat cheese rounds:

  • 3 slices goat cheese (about ⅓" or 1 cm thick)
  • 1 egg (beaten with a sprinkle of salt)
  • ½ cup breadcrumbs mixed with the following spices:
  • ¼ tsp thyme herbes de Provence, and parsley (herbes de Provence is optional)
  • ¼ tsp parsley
  • ¼ tsp herbes de Provence (optional)
  • ⅛ tsp salt
  • ⅛ tsp pepper

For the salad:

  • 5 oz mixed leaf greens
  • 1 small cucumber (sliced in half lengthwise, and cut into quarters or half slices)
  • 1 large tomatoes (or two small, cut into small cubes)
  • 3 slices beets (roasted, boiled, or pickled beets - beetroot)
  • ¼ cup nuts (candied or plain, toasted walnuts or pecans- optional)
US Customary - Metric

Instructions

Balsamic Vinaigrette:

  • Make the vinaigrette by placing the garlic, mustard, balsamic vinegar, salt and pepper in a glass measuring jug.
  • While whisking the ingredients, slowly pour in the olive oil, continuously whisking until all the oil is used up and the vinaigrette is thick. Set aside.

Breaded Goat Cheese:

  • Cut the goat cheese with plain dental floss, to make nice, clean slices. 
  • Dip the pieces of goat cheese into the flour, then the beaten egg.
  • Finally, cover with the herbed breadcrumbs and set on a plate or board (if you're not frying them right away, keep them in the fridge).
  • Heat a small frying pan over medium-high heat with a little olive oil (you can see how little oil I used). When hot, add the breaded goat cheese slices.
  • Cook quickly until brown on both sides (turn them gently).

Beet Goat Cheese Salad:

  • Make sure to wash your lettuce. I love my OXO salad spinner! I was offered another when I lost my old one (I left it at an event I was catering), but I only wanted OXO because it works so well.
  • Put the mixed greens in serving plates or bowls. Add the cucumber, tomatoes and beets. 
  • You can add the breaded goat cheese rounds and nuts before, or after drizzling on the dressing.
  • You can top your salad with one, two, or three goat cheese rounds and serve with some delicious, crusty homemade bread.

Notes

  • Be sure to wash your salad.
  • If breading and frying goat cheese is too involved for your style of cooking, may I suggest plopping on one or two pieces of Meredith Dairy marinated goat cheese onto your salad instead? I cut the chunks in half and used three of the halves for each salad since they're such large pieces.

Nutrition

Serving: 1 salad | Calories: 917kcal | Carbohydrates: 38g | Protein: 21g | Fat: 77g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 49g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 960mg | Potassium: 741mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2251IU | Vitamin C: 33mg | Calcium: 190mg | Iron: 5mg
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