Name: Roasted Beet Salad with Goat Cheese
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Beets - 5 medium; Olive oil - 1 drizzle; Salt and ground black pepper to taste - 1 drizzle; Eggs, beaten - 2; All-purpose flour - ½ cup; Dry bread crumbs - ½ cup; Goat cheese, cut into small medallions - 1 (4 ounce) log; Canola oil - 1 cup; Mixed salad greens - 1 (8 ounce) package; Roasted sunflower seeds, or to taste (Optional) - 2 tablespoons; Balsamic vinaigrette dressing, or to taste - 2 tablespoons

Ingredients for - Roasted Beet Salad with Goat Cheese

1. Beets 5 medium

2. Olive oil 1 drizzle

3. Salt and ground black pepper to taste 1 drizzle

4. Eggs, beaten 2

5. All-purpose flour ½ cup

6. Dry bread crumbs ½ cup

7. Goat cheese, cut into small medallions 1 (4 ounce) log

8. Canola oil 1 cup

9. Mixed salad greens 1 (8 ounce) package

10. Roasted sunflower seeds, or to taste (Optional) 2 tablespoons

11. Balsamic vinaigrette dressing, or to taste 2 tablespoons

How to cook deliciously - Roasted Beet Salad with Goat Cheese

1 . Stage

Preheat the oven to 250 degrees F (120 degrees C).

2 . Stage

Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.

3 . Stage

Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.

4 . Stage

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.

5 . Stage

Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.

6 . Stage

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.

7 . Stage

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.

8 . Stage

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.