Roasted Beetroot and Fried Goat Cheese Salad

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Roasted Beetroot and Fried Goat Cheese Salad - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g beetroot, peeled and sliced
0.5 cups olive oil
0.25 cup red wine vinegar
1 tbsp finely chopped rosemary leaves
Vegetable oil for frying
0.5 cups flour
2 large eggs
1 tbsp. breadcrumbs with spices
350 g goat cheese, cut into 12 pieces
1 tbsp mustard
A pinch of sugar
12 cups mixed greens

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beet, breadcrumbs, goat cheese, leaf lettuce, wine vinegar, rosemary, mustard

Cooking the dish according to the recipe:

Preheat oven to 200°C.

Spread the beets on a large baking sheet. In a bowl, combine the olive oil, vinegar, rosemary, and some salt and pepper. Set aside a quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45-50 minutes.
While the beets are cooking, heat 0.5 cm of vegetable oil in a large frying pan over medium heat.

Place the flour, eggs, and breadcrumbs in separate shallow bowls. Dredge the cheese pieces first in the flour, then in the egg, and then in the breadcrumbs. Fry the cheese until dark golden brown, 1-2 minutes per side. Drain on paper towels.

Add the remaining dressing, mustard, and sugar, and toss with the herbs in a large bowl. Divide the herbs among 6 plates, top with the beets and 2 slices of thyme. fried cheese.

Categories:

recipe / Salads / Warm salads / Vegetable salads / Ree Drummond

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