Roated Beet Salad served over Warm Goat Cheese Rounds…

Beets were another vegetable I had yet to conquer and for some reason I was craving them. I highly recommend preparing them yourself rather than buying out of a can, but if you can find them at a decent salad bar those will work too and save you on prep time.

This salad is delish – fresh ingredients – and the warm goat cheese rounds are to die for!!

Now for the goat cheese rounds I basically combined a mixture of goat cheese and cream cheese together, breading them, and baking them in the oven. You can also fry them too.

Here is the recipe…

Roasted Beet Salad w/ Goat Cheese Rounds (serving 4)

Butter lettuce or baby arugula

1 orange


goat cheese – (flavored garlic roasted chevre works)

cream cheese

bread crumbs

melted butter

1 egg beaten


1 part apple cider vinegar

3 part olive oil

1/4 teaspoon spicy brown mustard

shallots (sliced)

1 orange segment – squeezed

onion powder ( a shake)

garlic powder (a shake)

To prepare your beats cut off the stems and wrap in tin foil. Place in a preheated 350 degree oven for 45 min. The longer you cook them the softer they get and then the skins rub off under cold water.

Chop up the butter lettuce, shallots, and orange segments…

Next combine equal part goat cheese with cream cheese. Add in a few tablespoons of snipped chives – stir.

I chose to combine the goat cheese with cream cheese to balance out  the flavor and keep a firmer shape to the balls. 🙂

On a counter or table top place a plate filled with bread crumbs on it and a bowl with the beaten egg. With your hands shape little cheese balls or rounds out of the goat cheese mixture – dip them in the egg mixture first and then in the bread crumbs. Set on a baking tray with a layer of foil. Then brush with melted butter.

Place in a 350 degree oven for about 10-15 min. or until golden brown.

While those are cooking you can work on the vinagrette. Whisk together all of the ingredients. Squeeze an orange segment or two into the mixture depending on the servings. Once the beets are done, rinse with cold water.

Peel or take of skin and dice into small pieces. Toss the beets into the dressing first. This will keep your salad nice and pretty since the red of the beets will stain the lettuce. The vinaigrette also seems to mellow out the flavor of the beets and creates a lovely flavor combination.

*Tip: If you want to save left overs, place the orange segments, lettuce, beets, and shallots in seperate baggies, then make the vinaigrette the day of. Reheat the breaded cheese in individual tin foil packs.

To complete the meal place a cheese round on each plate. Then stack the butter lettuce on top. Next, add the orange slices – then spoon over the beet vinaigrette . You can finish it off with some snipped chives and some fresh cracked black pepper. 🙂

Now doesn’t that look good! This is perfect as a light lunch or dinner with friends.

Bon Appetite!!


Miss Amy


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