Beet Salad W/ Goat Cheese Fritters Recipe
Roasted beets on a bed of organic mixed greens tossed in balsamic vinaigrette and topped with goat cheese fritters and toasted pumpkin seeds
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Ingredients
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Salad Base
Goat Cheese Fritters
Method
Preparing the Beets
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes, or until they are tender when pierced with a fork. Once done, let them cool, then peel and slice them.
Making Goat Cheese Fritters
- 2
Prepare the Fritters
In a mixing bowl, combine the goat cheese, flour, egg, salt, and black pepper. Mix until well combined and form small balls (about 1 inch in diameter).
- 3
Coat with Panko
Roll each goat cheese ball in panko breadcrumbs until fully coated.
- 4
Fry the Fritters
In a large skillet, heat the olive oil over medium heat. Once hot, add the goat cheese fritters in batches, frying them for about 2-3 minutes on each side or until golden brown. Remove and place on paper towels to drain excess oil.
Assembling the Salad
- 5
Combine Salad Ingredients
In a large bowl, toss the organic mixed greens with the balsamic vinaigrette until lightly coated.
- 6
Plate the Salad
On a serving plate, create a bed of the mixed greens, top it with the sliced roasted beets, and then add the goat cheese fritters.
- 7
Finish with Pumpkin Seeds
Sprinkle the toasted pumpkin seeds over the top for added crunch and flavor.
