Arugula Salad with Roasted Beets and Fried Goat Cheese Medallions
The goat cheese in this delectable arugula salad is warm, toasty, and delicious. It practically melts into the arugula, offering creamy pockets of goodness. Roasted beets offer earthy flavor, rounding out the profile of this scrumptious salad!
Servings: 2 servings
Ingredients
- 3 cups Arugula
- 2 beets scrubbed thoroughly
- 1 ½ Tbsp olive oil divided
- 4 oz log goat cheese
- ⅓ cup flour
- 1 egg
- ½ cup panko bread crumbs
- 1 tsp dried parsley
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp garlic powder
- Pinch of salt
- A few grinds of freshly cracked blank pepper
- Lemon Vinaigrette recipe below
Lemon Vinaigrette
- 2 tsp Dijon mustard
- 1 lemon juiced and zested
- ¾ tsp salt
- ¼ tsp freshly cracked black pepper
- 1 clove garlic grated or finely minced
- ¾ cup olive oil
Instructions
- Place goat cheese log in to freezer to chill for 15 minutes. This allows it to slice easier!
For the roasted beets:
- Preheat oven to 350 degrees. Cut ends off of beets, and cube into bite-sized pieces. Place on a parchment-lined baking sheet, and drizzle with ½ tablespoon of olive sprinkle. Season lightly with salt and pepper. Bake for 12-15 minutes, until fork-tender. Alternatively, you can cut into heart shapes (or any shape you like!): slice into ⅛ inch slices. Using a small heart-shaped cookie cutter, cut out beet hearts. Follow the instructions above for roasting.
For the Lemon Vinaigrette:
- Combine all ingredients for vinaigrette in a jar. Cover and shake until thoroughly combined.
- Alternately, combine all ingredients except olive oil in a small food processor or blender, pulse to combine. With motor running, slow stream in olive oil to emulsify. Transfer to a jar or container with a lid and store in refrigerator until ready to use. Note that you will have leftover vinaigrette, which keeps great in the refrigerator for up to 1 week.
- Add arugula to a large bowl. Drizzle with about 2 tablespoons of vinaigrette, adding more as you desire. Toss to combine.
For Fried Goat Cheese Medallions:
- Next, prepare fried goat cheese medallions. In a small bowl, add flour and set aside. Lightly whisk egg in a medium bowl, set aside. Lastly, combine panko, parsley, thyme, oregano, and garlic. Season with salt and pepper, mixing to combine.
- Remove chilled goat cheese log from freezer. Slice goat cheese in to ¼ inch slices using a very sharp knife. Wipe knife with wet towel or paper towel to ensure a smooth cut for each slice.
- In a saute pan, add remaining 1 tablespoon of olive oil set over medium heat. Dredge goat cheese medallions in flour, followed by egg, and ending with panko bread crumb mixture, pressing it to adhere to the goat cheese. Set aside as you continue on with the others.
- Add to sauté pan, frying on each side for about 2 minutes, or until golden brown. Remove from heat.
To serve:
- Plate dressed arugula, topping with roasted beet hearts and fried goat cheese medallions while still warm.