![roasted beet salad with goat cheese, greens and almonds](https://cdn.statically.io/img/www.allrecipes.com/thmb/LMJE4Z3K-TCRH7gjlckuWx_asDg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/273282roasted-beet-salad-with-goat-cheeseCookingwithShelia-ab0f4ba03b7140cb897596a314eeb46d.jpg)
Ingredients
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5 medium beets
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1 drizzle olive oil
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salt and ground black pepper to taste
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2 eggs, beaten
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½ cup all-purpose flour
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½ cup dry bread crumbs
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1 (4 ounce) log goat cheese, cut into small medallions
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1 cup canola oil
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1 (8 ounce) package mixed salad greens
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2 tablespoons roasted sunflower seeds, or to taste (Optional)
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2 tablespoons balsamic vinaigrette dressing, or to taste
Directions
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Preheat the oven to 250 degrees F (120 degrees C).
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Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
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Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
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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.
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Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
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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.
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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.
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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.