fbpx

FRIED GOAT CHEESE AND ROASTED ROOT VEGETABLE SALAD

FRIED GOAT CHEESE AND ROASTED ROOT VEGETABLE SALAD

Warm, gooey, and crispy goat cheese tops a salad of roasted root vegetables, spring greens, and a fresh, bright lemon vinaigrette.  This Fried Goat Cheese And Roasted Root Vegetable Salad is a delicious first course or a light lunch.  

Plate of Fried Goat Cheese and Roasted Root Vegetable Salad with lemon vinaigrette.

I believe that you can never have too many great salad recipes…especially when it has goat cheese…even more so when the goat cheese is fried!

INGREDIENTS FOR THIS SALAD

One of the perks of making salads at home is that you can use what you have on hand or what you like.  For this salad you’ll need:

  • Salad greens – I love spring mix, but romaine, kale, spinach would all work.
  • Root vegetables – carrots, parsnips, red beets, or turnips 
  • Olive oil
  • Nuts for crunch – my favorite are pecans but use what you like
  • Goat cheese – you’ll need a small log and you want to slice it and freeze the slices so you can bread it and fry it without it melting all over your skillet.
  • Buttermilk, flour, and panko breadcrumbs for coating the cheese
  • Dressing – the lemon vinaigrette in this recipe is light and fresh.  It will cut through the fattiness of the cheese, but not overpower the salad.  If you don’t want to make the dressing, use a bottled one. I won’t tell anyone.

TIPS FOR MAKING THIS RECIPE

  • When choosing root vegetables, look for plump, firm, unwrinkled vegetables.  It’s even better when they still have the leaves or fronds attached.  
  • I like the taste and texture differences in Spring Salad Mix, but you can use any salad green that you enjoy.  Think about the different tastes and textures of the greens and mix up your own.
  • Be sure to freeze your goat cheese after you slice it into rounds.  This will prevent the cheese from melting into a gooey mess when you fry it.
  • It’s worth the effort to mix up your own salad dressing.  It tastes so fresh and you know what’s in it, but if you’re short on time there are some great bottled dressings too.

Plate of Fried Goat Cheese and Roasted Root Vegetable Salad with lemon vinaigrette.

You may enjoy these salad suggestions also.  I mean, you can never have too many salad recipes, right?

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Plate of Fried Goat Cheese and Roasted Root Vegetable Salad with lemon vinaigrette.

FRIED GOAT CHEESE AND ROASTED ROOT VEGETABLE SALAD


  • Author: mbrinkley3717
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4 1x

Description

Warm, gooey, and crispy goat cheese tops a salad of roasted root vegetables, spring greens, and a fresh, bright lemon vinaigrette.  This Fried Goat Cheese And Roasted Root Vegetable Salad is a delicious first course or a light lunch.


Scale

Ingredients

For the salad

  • 12 baby carrots, scrubbed, trimmed, and sliced lengthwise
  • 4 red beets, peeled and quartered
  • 2 tablespoons olive oil
  • 4 cups spring salad mix
  • ½ cup toasted pecans

For the goat cheese:

  • 4-ounce log of goat cheese
  • ¼ cup buttermilk
  • 1 large egg
  • ¼ cup all-purpose flour
  • ½ teaspoon white pepper
  • ¾ cup plain panko breadcrumbs
  • Vegetable oil for pan-frying

For the lemon vinaigrette:


Instructions

Slice the log of goat cheese into 4 even rounds.  Wrap each one in plastic wrap and place them in the freezer for at least 1 ½ hours.

Preheat the oven to 350 degrees.  Line a baking sheet with aluminum foil.

Brush the sliced carrots and beets with olive oil and place them on the prepared baking sheet.

Bake in the preheated oven until fork tender – about 30 minutes.  Time will depend on the size of the vegetables.  Remove the vegetables as they finish cooking allow the other vegetables to continue cooking.

Meanwhile, prepare the goat cheese.

Gather 3 flat, shallow bowls.  In one bowl, whisk together the buttermilk and egg.  

Place the flour in the 2nd bowl and the panko in the third bowl.

Place a medium skillet over medium heat.  Our about ⅛ -inch of oil into the bottom of the skillet.

Working quickly, dip the frozen goat cheese rounds into the egg wash, then the breadcrumbs, back into the egg wash, and finally, into the panko.  Place it into the hot skillet.  Repeat with the other 3 goat cheese rounds.

Pan-fry for 1-2 minutes until the coating is golden brown.  Use a spatula to flip the cheese and fry the other side for another minute or two.  Remove the cheese and place onto a paper towel-lined plate.

Make the salad dressing.  Pour all of the dressing ingredients into a large mason jar.  Use an immersion blender to puree and mix the dressing.  Set aside.

In a bowl, add the salad greens and toss very lightly with a few tablespoons of the dressing.

On 4 salad plates, mound about 1 cup of the greens on each.  Arrange the carrot slices, beet quarters, and a sprinkle of the pecans.  Top each salad with a goat cheese round.

Serve immediately with additional dressing, if desired.


  • Category: Starters - Salads
  • Method: Pan-fry
  • Cuisine: American
Yum
Related Posts Plugin for WordPress, Blogger...
Please follow and like us:


1 thought on “FRIED GOAT CHEESE AND ROASTED ROOT VEGETABLE SALAD”

Leave a Reply

Your email address will not be published. Required fields are marked *