Beets & Sweetland Farm’s Roasted Feta Cheese Recipe
Crispy Panko Goat Cheese Cake | Terry’s Mixed Greens | Cucumber | Hau'ula Tomato | Onion | White Balsamic Dressing
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Ingredients
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Salad Components
Method
Preparation Steps
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast in the oven for about 45-60 minutes, or until tender. Let them cool, then peel and slice them.
- 2
Make the Goat Cheese Cake
In a bowl, crumble the goat cheese and form it into small cakes. Coat each cake in panko breadcrumbs. Heat olive oil in a skillet over medium heat and fry the goat cheese cakes until golden brown on both sides. Remove and drain on paper towels.
- 3
Assemble the Salad
In a large bowl, combine mixed greens, sliced cucumber, diced Hau'ula tomatoes, and red onion. Toss gently.
- 4
Prepare the Dressing
In a small bowl, whisk together white balsamic vinegar, olive oil, salt, and black pepper to taste.
- 5
Combine and Serve
Drizzle the dressing over the salad and toss gently. Top with the roasted beet slices and crispy goat cheese cakes. Serve immediately.
