Roasted Beet And Goat Cheese Salad Recipe
Roasted red and golden beets, crispy goat cheese fritter, arugula, honey, herb vinaigrette, and toasted pecans.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the red and golden beets individually in aluminum foil and place them on a baking tray. Roast for about 45-60 minutes, or until fork-tender. Let cool, peel, and slice.
- 2
Prepare Goat Cheese Fritters
In a bowl, crumble the goat cheese and form small patties (about 1 inch in diameter). Coat each patty in panko breadcrumbs. In a skillet, heat oil over medium heat and fry the fritters until golden brown on both sides, about 3-4 minutes per side.
- 3
- 4
Make the Herb Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, salt, and pepper to taste. Add chopped fresh herbs (like parsley or thyme) for extra flavor.
- 5
Assemble the Salad
In a large bowl, toss the arugula with the herb vinaigrette. Arrange the roasted beet slices on top, add the goat cheese fritters, sprinkle with toasted pecans, and drizzle with honey before serving.