Ensalada Remolacha Recipe
Roasted red beets, fried goat cheese, Field greens, Marcona almonds, smoked paprika vinaigrette
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Ingredients
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Salad Base
Fried Goat Cheese
Vinaigrette
Method
Roasting Beets
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the red beets thoroughly and wrap each beet individually in aluminum foil. Place them on a baking sheet.
- 2
Roast the Beets
Roast in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork. Allow to cool, then peel and slice into wedges.
Frying Goat Cheese
- 3
Prepare the Goat Cheese
Slice the goat cheese into rounds about 1/2 inch thick.
- 4
Set Up Breading Station
Place the flour, beaten egg, and panko breadcrumbs in separate shallow dishes.
- 5
Bread the Cheese
Dredge each slice of goat cheese in flour, dip in the egg, and then coat with panko breadcrumbs.
- 6
Making the Vinaigrette
- 7
Combine Ingredients
In a small bowl, whisk together olive oil, apple cider vinegar, smoked paprika, honey, salt, and black pepper until emulsified.
Assembling the Salad
- 8
Combine Salad Ingredients
In a large bowl, combine the roasted beet wedges, field greens, and Marcona almonds.
- 9
Dress the Salad
Drizzle the smoked paprika vinaigrette over the salad and toss gently to coat all the ingredients.
- 10
Top with Goat Cheese
Place the fried goat cheese rounds on top of the salad and serve immediately.
