Name: Roasted Beet Salad with Goat Cheese
Prep time: 20 min
Cook time: 50 min
Total time: 75 min
Ingredients: 5 medium beets; 1 drizzle olive oil; salt and ground black pepper to taste; 2 eggs, beaten; 0.5 cup all-purpose flour; 0.5 cup dry bread crumbs; 1 (4 ounce) log goat cheese, cut into small medallions; 1 cup canola oil; 1 (8 ounce) package mixed salad greens; 2 tablespoons roasted sunflower seeds, or to taste; 2 tablespoons balsamic vinaigrette dressing, or to taste

Roasted Beet Salad with Goat Cheese

5.0

(2)

2 Reviews

2 Photos

This delicious roasted beet salad is just the right combination of flavors and textures, and more than once someone has told me that it is the best salad they have ever had!

Submitted by hannahclevenger

Updated on February 27, 2025

roasted beet salad with goat cheese, greens and almonds

Prep Time:

20 mins

Cook Time:

50 mins

Additional Time:

5 mins

Total Time:

1 hr 15 mins

Servings:

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

5 medium beets
1 drizzle olive oil
salt and ground black pepper to taste
2 eggs, beaten
½ cup all-purpose flour
½ cup dry bread crumbs
1 (4 ounce) log goat cheese, cut into small medallions
1 cup canola oil
1 (8 ounce) package mixed salad greens
2 tablespoons roasted sunflower seeds, or to taste (Optional)
2 tablespoons balsamic vinaigrette dressing, or to taste

Directions

Preheat the oven to 250 degrees F (120 degrees C).
Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.

Cook's Note:

You can also use red wine vinegar salad dressing instead of balsamic.

Nutrition Facts (per serving)

853	Calories
74g	Fat
36g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 853
% Daily Value *
Total Fat 74g	94%
Saturated Fat 12g	58%
Cholesterol 104mg	35%
Sodium 497mg	22%
Total Carbohydrate 36g	13%
Dietary Fiber 6g	20%
Total Sugars 10g
Protein 16g	32%
Vitamin C 14mg	16%
Calcium 174mg	13%
Iron 4mg	22%
Potassium 657mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted Beet Salad with Goat Cheese

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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