This fried goat cheese beet salad is the perfect mealtime salad. If you think goat cheese is delicious just wait until it’s coated in bread crumbs and lightly fried!
During the summer, I crave all things salad. I eat them for lunch and dinner and pack them full of all the toppings! In this case, I’m throwing in fried goat cheese rounds, pickled red beets and crunchy toasted walnuts. Plus with the addition of all those topping this salad can totally be a filling meal. It’s great with grilled chicken too.
Now if you have never had fried goat cheese you’re in for a treat. It’s super crispy on the outside but it still creamy and flavorful on the inside. It’s truly a treat that I suggest making as soon as possible!
Fried Goat Cheese Beet Salad
This fried goat cheese beet salad is the perfect mealtime salad. If you think goat cheese is delicious just wait until it's coated in bread crumbs and lightly fried!
Yield: 2-4 servings
For pickled beets:
- 2 regular sized fresh red beets
- 2 tablespoons apple cider vinegar
- 2 teaspoons brown sugar
- 2 teaspoons olive oil
- 1/4 teaspoon dry mustard powder
For fried goat cheese:
- 16 ounce log fresh goat cheese
- 1 cup panko bread crumbs
- 2 teaspoons Italian blend seasoning
- Salt and pepper, to taste
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- Olive oil
- 8 cups mixed baby greens
- Balsamic vinegar
- Extra virgin olive oil
- 1/2 cup walnuts, toasted
Cut off beet tops and slice beets into four equal pieces. Add to small pot and cover with water. Boil for about 30 minutes until soft. You do not want them falling apart, just fork tender.
Rinse and immediately cool down by running cold water over the beets. Using your hands simply rub the peel of the beet off. It should come off very easily at this point.
Chop beets into bite-size pieces or slices.
In a medium sized bowl whisk together apple cider vinegar, brown sugar, olive oil and dry mustard powder. Add in cut beets, toss and let sit for at least 30 minutes at room temperature.
For fried goat cheese:
Freeze your goat cheese for about 30 minutes until it’s solid but not totally frozen.
While your cheese is hardening mix together panko bread crumbs, Italian seasoning, salt and pepper, set aside. Set up a breading line in the following order: flour, egg, bread crumbs, parchment/wax paper covered large wooden cutting board.
Remove cheese from freezer and slice into 1/2 inch rounds by using plain dental floss or a knife. If using a knife make sure to wipe it off after each cut to stop it from crumbling.
If any of your pieces fall apart just pat it together and try to keep a somewhat round shape. It does not have to be perfect.
Take goat cheese rounds and dip in flour, then egg and then coat in panko/herb mixture. Lay onto lined cutting board. Continue until all slices have been coated.
If your cheese is really soft pop it into the freezer for about 5 minutes to chill.
Take a large high-sided skillet, cover the bottom with olive oil and add to range over medium-high heat. Once oil is hot, fry goat cheese rounds until crispy on both sides.
Gently remove fried goat cheese from the skillet onto a paper towel lined plate to help soak up any remaining olive oil. Serve fried goat cheese warm.
Lay out two large salad bowls (for a dinner sized salad) or four smaller salad bowls and add 4 cups lettuce to the larger bowls or 2 cups mixed green per smaller bowls. Top with equal amounts pickled beets and walnuts. Drizzle with a little balsamic vinegar and olive oil. Top each salad with an equal amount of goat cheese rounds. You should get enough for at least 2 – 3 rounds per salad.