Fried Goat Cheese Discs and Roasted Beet Salad

Beneath that crunchy golden crust is an amazingly creamy, fried goat cheese discs. The subtle tartness of the goat cheese compliments the sweet roasted beets. A simple dressing of good olive oil and thick balsamic vinegar is all that is needed for this elegant salad.

4.80 from 5 votes

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Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: Servings

Calories: 580kcal

Author: Pat Nyswonger

Ingredients

1-1/2 pounds baby beets See Notes
8 oz. log of goat cheese cut into 8 discs
1/2 cup all-purpose flour
2 egg whites lightly whisked
1 cup Panko bread crumbs
Vegetable oil for frying
4 cups crisp salad greens of choice
1 red onion thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar

Instructions

Preheat oven to 400°F.

To Roast the Beets:

Scrub the beets, trim off the tops but leave a 1-inch stub and most of the root tails. This will keep the beets from bleeding the good juices. Place the beets in an oven-proof dish and drizzle with olive oil. Roast in center of the oven until tender when pierced with a fork. About 45-60 minutes depending on their size. When cool enough to handle, remove the top stubs, roots and skins. Transfer the beets to the refrigerator and chill.
The beets can be roasted in advance and refrigerated until needed.

Slicing the Goat Cheese:

Place the goat cheese log in the freezer for 15-20 minutes to firm up, do not freeze it. Remove from the freezer and slice the goat cheese log into 8 discs with a thin sharp knife, rinsing the knife after each slice. Unflavored dental floss is also a great tool for slicing the cheese. If any of the slices crumble just press them back into the round.

Frying the Goat Cheese Discs:

Set up a 3-bowl dredging system with the flour, egg whites and bread crumbs. Working with one disc at a time, coat with flour, then dip into the egg white, then into the bowl of bread crumbs, pressing them firmly to the cheese. Place the disc of cheese on a parchment-lined plate and continue until all the cheese discs have been coated.
Add enough vegetable oil to a skillet set over medium-high heat and when it is hot add half of the goat cheese discs and cook until golden and crispy. Carefully flip with a turner and cook the other side. Remove the fried goat cheese discs and place on a paper-towel lined plate.
Wipe out the skillet with paper towels, add additional oil and repeat the frying of the remaining goat cheese discs.

To assemble the salad:

Place 1 cup salad greens (more or less) on each of 4 salad plates. Distribute the red onion slices over each plate and arrange slices of the chilled beets. Drizzle each salad with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Grind salt and pepper on each salad. Add two fried goat cheese discs to each salad.
Serve while the cheese is still warm.

Notes

Beets can be prepared in advance and refrigerated for up to 5 days.
For easier slicing, chill the goat cheese log in the freezer for 15-20 minutes.
A dental floss string that is lightly oiled.
Fine florist wire is my choice of tool when slicing the goat cheese.
To make the salad for a gluten-free diet swap the all-purpose flour to rice flour and the Panko bread crumbs for finely chopped nuts.
To make this salad keto-friendly sub the sweet beets with avocado, use almond or coconut flour and finely chopped nuts

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