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July 20, 2020
This recipe for roasted beet and arugula salad is the perfect fall side salad, complete with breaded and fried goat cheese coins!
Happy Monday, y’all! I hope everyone had an amazing weekend and that you’re starting your week strong! The hubs and I had a wonderful Sunday celebrating Baby DeLeon at our baby shower! The event was beautiful and my sister, mother, mother-in-law and aunt did an amazing job planning and hosting! For highlights, head over to my Instagram stories (saved to my Highlights story).
Today I’m sharing a delicious new side salad recipe featuring my favorite cheese! This roasted beet and arugula salad is a classic flavor combo that gets an elegant touch by adding these deep fried goat cheese coins. It’s topped off with fresh cara cara orange slices (is anyone else as obsessed with them as I am?!) and a simple balsamic vinaigrette. Scroll down for the recipe!
Roasted Beet and Arugula Salad with Fried Goat Cheese Coins
This recipe for roasted beet and arugula salad is the perfect fall side salad, complete with breaded and fried goat cheese coins!
Prep Time 45 minutes
Cook Time 1 hour 40 minutes
Servings 4 servings
Ingredients
- 2 large beets greens removed and discarded
For balsamic vinaigrette:
- 3/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 pinch kosher salt
- 1 pinch ground black pepper
For salad:
- 1 10.5- ounce log of goat cheese straight out of the refrigerator
- 3-4 cups canola oil
- 1/2 cup all-purpose flour
- 1 egg beaten
- 1 cup panko bread crumbs
- Kosher salt
- Ground black pepper
- 3-4 ounces baby arugula
- 3 Cara Cara oranges or whichever type of orange you prefer; you could use blood oranges also!, peeled and sliced thinly into rounds
Instructions
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Heat oven to 400 degrees Fahrenheit. Scrub beets to remove any loose dirt, then Wrap individually in tin foil and place on a baking sheet. Roast in oven for 90 minutes, until beets are tender and can be easily pierced with a fork or toothpick. Remove from oven and allow to cool to touch before removing skins. Chop into bite-sized pieces and set aside. (Cook’s note: I find the easiest way to peel beets is to roast them one day in advance, then store them overnight in the freezer before peeling the next day. I find that this helps to separate the skin more easily.)
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Prepare salad dressing. Combine vinaigrette ingredients (olive oil, balsamic vinegar, honey, salt and peppein a small bowl and whisk until well combined. Set aside.
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To prepare the fried goat cheese coins, slice your goat cheese log into 12 even coins as soon as you take it out of the refrigerator. Return these slice to the refrigerator on a baking sheet lined with parchment paper for 10 minutes while you prepare the coating.
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Heat oil in a deep fryer or a dutch oven to 375 degrees Fahrenheit (you can also use a regular saute pan with higher sides on it).
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Using three medium-sized shallow bowls, place the flour in one bowl, egg in a second bowl, and panko breadcrumbs in a third bowl. Season each with salt and pepper. Working with one goat cheese coin at a time, roll each gently in flour, then egg wash, shaking off the excess. Finally, coat in the panko breadcrumbs, pressing them in to the cheese and making sure they are totally coated. Set back on the parchment paper lined tray and return to the fridge for another 10-15 minutes to firm up again. If at any point the goat cheese becomes too soft to work with (for example, it starts to fall apart), return to the fridge to firm up for a few minutes.
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Add arugula to a mixing bowl with some of the vinaigrette. Toss to coat. Divide arugula among the salad plates and top each plate with orange slices and roasted beets.
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Cook goat cheese coins 4-6 at a time for about 1-2 minutes per side, flipping halfway through to ensure they cook to golden brown on all sides. Watch carefully to prevent burning! Remove to a paper towel-lined plate and repeat cooking process with remaining goat cheese balls.
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Top each salad plate with three goat cheese coins and serve drizzled with extra dressing.
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