Jul 14 2026
Restaurants›Tutti Pazzi›Beet Salad Recipe

Beet Salad Recipe

Inspired by Tutti Pazzi
Time1h 30m
Serves4

Artisan Greens, Goat Cheese Croquette, Citrus Vinaigrette

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Ingredients

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Salad Base

Goat Cheese Croquette

Citrus Vinaigrette

Method

Prepare the Beets

  1. 1

    Roast the Beets

    Preheat your oven to 400°F (200°C). Wash and wrap each beet in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes, or until fork-tender. Once cooked, let them cool, peel the skins off, and cut into wedges.

Make the Goat Cheese Croquette

  1. 2

    Form the Croquettes

    In a bowl, crumble the goat cheese and season with salt and black pepper. Shape the cheese into small balls, about 1 inch in diameter.

  2. 3

    Coat the Croquettes

    Set up a breading station: place flour in one bowl, beaten egg in another, and breadcrumbs in a third. Roll each cheese ball in flour, dip it in egg, and finally coat with breadcrumbs.

  3. 4

    Fry the Croquettes

    In a skillet, heat olive oil over medium heat. Once hot, carefully add the croquettes and fry until golden brown on all sides, about 3-4 minutes. Remove and place on a paper towel to drain excess oil.

Prepare the Citrus Vinaigrette

  1. 5

    Mix the Vinaigrette

    In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, salt, and black pepper until well combined.

Assemble the Salad

  1. 6

    Combine Ingredients

    In a large salad bowl, add the artisan greens. Top with the roasted beet wedges and fried goat cheese croquettes.

  2. 7

    Dress the Salad

    Drizzle the citrus vinaigrette over the salad just before serving. Toss gently to combine.

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