Indulge in Roasted Beet and Crispy Goat Cheese Salad
Indulge in the perfect blend of sweet and savory with our Roasted Beet and Crispy Goat Cheese Salad. It’s bursting with flavors and textures that will leave you wanting more.
This recipe is double inspired. First, it’s inspired by a salad I had while in travel in Bogota, Colombia. Secondly, it’s inspired by a farmer’s market by work that had cool produce. By cool, I mean they had green and purple kohlrabi, red, white and BLACK radishes for pickles, golden squash, the cutest striped aubergines, fennel, and golden beets. They have the produce the other vendors just didn’t have.
They also had the best selection of fresh herbs, too! Lemon basil, lemongrass, sage which perfect for ravioli with sage and brown butter, and dill, just to mention a few. How can you NOT be inspired to create recipes using wonderfully fresh produce such as this at your fingertips?
What are root vegetables?
Root vegetables are the underground plant parts that we commonly eat, such as beets, carrots, and radishes. These vegetables store energy in their roots, giving them a hearty and substantial texture that adds a satisfying element to any dish. They’re not just for side dishes or additions to soup. Just look at the color of those golden beets! They’re highlight in this sourdough golden beet braided bread.
Root vegetables like beets, carrots, and radishes each have their own peak seasons, bringing a burst of freshness and flavor to our dishes when they are at their best. Understanding when root vegetables are in season can help you make the most of their vibrant taste and nutritional benefits.
Beets, cabbage, potatoes, parsnips, and turnips, for example, thrive in the cooler months of fall and winter. Carrots are typically in season October through April. Radishes, on the other hand, are a springtime favorite, offering a crisp and peppery addition to salads and other dishes. Rutabegas and turnips are from October to March. So, by selecting root vegetables that are in season, you can ensure your Roasted Beet and Crispy Goat Cheese Salad is bursting with the freshest flavors and textures.
How to roast beets for this salad?
I have roasted beets two ways. For this recipe, I peeled them, tossed them with olive oil, and sprinkled them with salt and pepper. Then I placed them on a foiled lined baking sheet and popped them into the oven.
You can also wash the beets, toss them with olive oil, sprinkle them with salt and pepper, and then wrap them individually in foil. These garlic roasted beets are roasted in the same way. Roasting them whole means you don’t have to peel them. I see that look on your face. When they’re cool enough to handle, you take a kitchen towel you don’t mind getting stained and rub the skin off.
I have a towel I use to squeeze spinach and it’s perfect for peeling beets, too. You could roast the beets this way and then slice them when you’ve peeled the beets. You don’t have to wait for them to completely cool. Or you can roast them ahead of time and add them to the salad when you’re ready to eat.
What is goat cheese?
Goat cheese, also known as chèvre, is a creamy and tangy cheese made from goat’s milk. This cheese has a distinct flavor that can range from mild to sharp, depending on the aging process. Its creamy texture and slightly acidic taste make it a versatile ingredient in both savory and sweet dishes.
It can be super creamy like cream cheese but as it ages it can have the texture of mozzarella or even feta that crumbles. For this recipe, I purchased a log of goat cheese that has a texture between the spreadable goat cheese and brie. Still soft, but not as soft as cream cheese.
How to make the crispy goat cheese rounds?
I assembled my dipping station. The flour and egg went into two bowls. Then I combined the panko with the Tuscan seasoning and some black pepper. Next, I took some dental floss, unflavored mind you, and used it to cut the goat cheese into rounds.
I carefully picked each round up and coated them in flour and then the egg. Finally dipped I them in the bread crumbs and put them a plate. Initially, I had reservations about just plopping the goat cheese in the pan. I thought it should be almost frozen or else it would just melt when I tried to fry them. It’s super creamy cheese so you follow the logic, right?
I mean, you don’t really have to put anything with goat cheese to make it a sauce. You can simply toss it with some hot pasta and it melts into a delicious creamy texture. So, I was a little worried it would be a huge fail if I didn’t chill them in the freezer. But I did some research and trusted the process. And it worked like a charm! I heated the olive oil in the pan and cooked them until golden brown which took about 4 to 5 minutes on each side.
Ingredients needed for this roasted beet salad
- Produce – beets, lettuce, baby spinach, red onion
- Pantry ingredients – olive oil, salt, pepper, flour, bread crumbs, Tuscan spice mix, Italian dressing mix, tarragon vinegar
- Refrigerator ingredients – goat cheese, eggs (or egg substitute), pomegranate juice
Assembling the Roasted Goat Cheese and Crispy Goat Cheese Salad
Start with making the dressing. I took an Italian seasoning packet and combined it with olive oil, pomegranate juice, and tarragon vinegar in a jar. Then I shook the jar until everything emulsified and the spices were thoroughly mixed. Then I put the jar in the fridge to chill until I was ready to eat my salad.
Next, I roasted the beets. I peeled and sliced mine, but I’ve since roasted them whole and sliced them after peeling them. Both ways are super easy and effortless. Last was the goat cheese rounds. I sliced, coated, and pan fried them.
Finally, it’s time to assemble your roasted beet and crispy goat cheese salad. Divide the butter lettuce and baby spinach between 4 plates. Sprinkled the lettuce with the red onion and roasted beets. Drizzle the dressing on the beets and greens before topping each plate with 3 to 4 rounds of goat cheese. I didn’t want the crispy goat rounds to get soggy with dressing so I put them on last. Finally, a sprinkling of freshly ground black pepper finishes off this hearty and delicious salad.
For once, I didn’t overload the plate! YAY! Less is truly more with this salad. I tossed in some red onion for a bit of crunchy flavor that would set off the sweet beets and compliment the crunch of the crust on the cheese. Then there’s the sweet and tangy salad dressing that pairs nicely with the sweet beets and tangy goat cheese. The crisp lettuce, the crispy goat cheese. You get the flavor picture I’m painting, don’t you? And it is a masterpiece!! You should try to paint one, too. You will not be disappointed.

Roasted Beet and Crispy Goat Cheese Salad
Forget boring salads, our Roasted Beet and Crispy Goat Cheese Salad is a showstopper. Bursting with colors and flavors, it's the ultimate #copycat salad recipe.
Ingredients
- 4 large, fresh beets, cut into thin wedges
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- 6 ounce goat cheese log
- 1/4 cup all-purpose flour
- 1/3 cup panko bread crumbs
- 1 tablespoon Tuscan spice mix
- 1 teaspoon black pepper
- 1/4 cup egg substitute
- 3 tablespoons extra virgin olive oil, divided
- 2 cups butter lettuce, torn
- 3 cups baby spinach
- 1 cup thinly sliced red onion
- 1 packet Good Seasons Italian dressing mix
- 2/3 cup pomegranate juice
- 1/8 cup tarragon vinegar
Instructions
- Preheat oven to 400.
- Toss the beets with 1 tablespoon extra virgin olive oil and salt and pepper to taste and spread on a baking sheet lined with aluminum foil coated with cooking spray. Bake at 400 for 20 to 30 minutes or until fork tender. Remove from heat and cool completely.
- Combine the dressing mix with the juice, vinegar, and one tablespoon extra virgin olive oil. Shake well to combine and allow to rest.
- Place the flour and egg substitute in separate bowls. Combine the panko, Tuscan mix and black pepper in a third small bowl. Set aside.
- Using dental floss or a cheese slicer, slice the goat cheese into 1/2 inch rounds. Alternatively, you could use a knife making sure to clean the blade with a damp paper towel between each slice.
- Dredge the rounds in the flour, then the egg substitute, then the panko, making sure to coat each piece thoroughly.
- Heat two tablespoons of extra virgin olive oil in skillet over medium-high heat. When the oil begins to shimmer, then add the goat cheese rounds. Good until golden brown and crisp on each side; about 4 to 5 minutes. Remove from heat and place on a plate line with paper towels.
- To make the dressing, combine the remaining olive oil with the Italian dressing packet, pomegranate juice, and tarragon vinegar in a quart jar with a lid. Shake the jar until the dressing is combined and let it sit in the refrigerator 30 minutes.
- Divide the butter lettuce and the baby spinach evenly between 4 plates. Sprinkle evenly with the onions and roasted beets. Top with 3 to 4 goat cheese rounds and drizzle with dressing. Serve with a baguette.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 396Total Fat 24gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 15gCholesterol 20mgSodium 465mgCarbohydrates 32gFiber 4gSugar 14gProtein 15g
I'm drooling right now! Pinned. Hugs! Lou Lou Girls
So I'm just going to tell you that I'm a salad snob. I don't do boring when it comes to salad–they have to have some kind of surprise element. Like these goat cheese rounds. So good!
Thanks for sharing!
It looks wonderful.
Ha, I have never thought of roasting beets. Looks so delicious!
Killer recipe, Christie! Thanks for linking up with the Clever Chicks, as always!
Have a great week!
Kathy Shea Mormino
The Chicken Chick
I am obsessed with roasted beets. And goat cheese. And the two of them together?! Well, just forget it. Me = face planting into this salad
Thanks, Shaina! I was surprised when I ordered the salad and this taste pretty close without the beet reduction. 🙂