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  • Recipe: Roasted Beet Salad With FRIED Goat Cheese CROUTONS

    1 vote
    Recipe: Roasted Beet Salad With FRIED Goat Cheese CROUTONS
    Publisher of Capital Cooking
    by Lauren DeSantis
    876 recipes
    >

    Ingredients

    • 1 large beet (or 3 medium ones), scrubbed, tops removed
    • 1/2 tablespoon olive oil
    • 8 cups romaine lettuce, washed, dried and torn into pieces
    • 8 ounces of goat cheese (firm kind is better, usually sold in logs)
    • 1 cup of bib lettuce washed and dried
    • 1 cup of arugula washed and dried
    • 3 tablespoons balsamic vinaigrette
    • 1 bunch of washed, seedless grapes
    • Salt & Pepper
    • Pre-heat
    • oven to 375 degrees F. Place beet(s) in aluminum foil, drizzle with
    • olive oil, wrap and place on baking sheet. Bake until tender – about 1

    Directions

    BY: Chef Ben Sargent

    Makes 4 servings.

    hour and 20 minutes.

    Allow to cool to room temperature or refrigerate until cool. Remove

    skins by rubbing beets with a paper towel. Slice thinly into rounds.

    Fried Goat Cheese Croutons

    Cut the goat cheese into 8 equally size bites.

    Place flour, egg and panko in separate dishes.

    Toss each bite in flour then egg then panko until completely covered.

    Fry in 350 degrees F oil for 3-4 minutes each or until golden brown.

    Cheese should come out soft but not runny.

    Combine

    lettuces into large mixing bowl. Add grapes, croutons, olive oil and

    balsamic vinaigrette. Toss to combine, and then gently add roasted beet

    slices to top.

    Serve.

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