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Ingredients
Goat Cheese Medallions:
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2 tablespoons dried bread crumbs
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1 tablespoon all-purpose flour
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1 egg, beaten
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2 ounces garlic and herb goat cheese
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½ tablespoon chopped shelled pistachios
Salad:
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1 beet, peeled
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1 sweet potato, peeled
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2 mini sweet peppers
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1 tablespoon extra-virgin olive oil
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4 ounces fresh spinach
Pistachio Vinaigrette:
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¼ cup extra-virgin olive oil
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1 small shallot, minced
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2 tablespoons shelled pistachios
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2 tablespoons flat-leaf parsley
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2 tablespoons white wine vinegar
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1 teaspoon honey
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½ teaspoon Dijon mustard
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salt and ground black pepper to taste
Directions
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Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
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Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
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Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
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While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
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Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.
Nutrition Facts (per serving)
731 | Calories |
51g | Fat |
53g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 731 | |
% Daily Value * | |
Total Fat 51g | 66% |
Saturated Fat 12g | 61% |
Cholesterol 115mg | 38% |
Sodium 541mg | 24% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 9g | 31% |
Total Sugars 15g | |
Protein 18g | 36% |
Vitamin C 28mg | 31% |
Calcium 236mg | 18% |
Iron 5mg | 28% |
Potassium 1180mg | 25% |
* 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.