ROASTED BEET AND GOAT CHEESE SALAD RECIPES

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ROASTED BEET AND GOAT CHEESE SALAD RECIPE | REE DRUMMOND ...



Roasted Beet and Goat Cheese Salad Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 1 hours 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 13

2 pounds beets, peeled and cut into wedges
1/2 cup extra-virgin olive oil 
1/4 cup red wine vinegar 
1 tablespoon finely chopped fresh rosemary 
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 cup all-purpose flour 
2 large eggs, beaten 
1 cup seasoned breadcrumbs 
Three 4-ounce goat cheese logs, cut into 12 slices 
1 tablespoon Dijon mustard 
Pinch sugar 
12 cups mixed greens 

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
  • While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
  • Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
  • Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.

BEST ROASTED BEET GOAT CHEESE SALAD RECIPE - HOW TO MAKE ...



Best Roasted Beet Goat Cheese Salad Recipe - How To Make ... image

This Roasted Beet Goat Cheese Salad from Delish.com can't be beat.

Provided by DELISH.COM

Categories     vegetarian    salad

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 11

6

medium beets, scrubbed

6 c.

arugula

1

avocado, sliced

4 oz.

goat cheese, crumbled

1/2 c.

chopped toasted walnuts

1/2 c.

extra-virgin olive oil

1/4 c.

balsamic vinegar

1 tbsp.

maple syrup

2 tsp.

Dijon mustard

Kosher salt

Freshly ground black pepper

Steps:

  • Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges. Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.

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