Herb Crusted Goat Cheese and Heirloom Beet Salad Recipe

Name: Herb Crusted Goat Cheese and Heirloom Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces heirloom variety beets, washed and trimmed; 12 ounces goat cheese, separated into 1 ounce balls; 4 eggs; 1/2 cup half-and-half; 2 cups all-purpose flour; 4 cups Herb Crust, recipe follows; Salt and pepper, to taste; 24 ounces arugula, cleaned; 16 ounces balsamic vinaigrette, recipe follows; 1/2 bunch Italian parsley; 1/4 bunch sage (1-ounce); 1/4 bunch thyme (1-ounce); 1/4 bunch rosemary (1-ounce); 2 garlic cloves, minced; 1/2 quart panko bread crumbs; 1 ounce olive oil; 6 ounces Aged balsamic vinegar; 10 ounces extra virgin olive oil; Salt and Pepper, to taste

Servings: persons

24 ounces heirloom variety beets, washed and trimmed
12 ounces goat cheese, separated into 1 ounce balls
4 eggs
1/2 cup half-and-half
2 cups all-purpose flour
4 cups Herb Crust, recipe follows
Salt and pepper, to taste
24 ounces arugula, cleaned
16 ounces balsamic vinaigrette, recipe follows
1/2 bunch Italian parsley
1/4 bunch sage (1-ounce)
1/4 bunch thyme (1-ounce)
1/4 bunch rosemary (1-ounce)
2 garlic cloves, minced
1/2 quart panko bread crumbs
1 ounce olive oil
6 ounces Aged balsamic vinegar
10 ounces extra virgin olive oil
Salt and Pepper, to taste

1
Boil beets until tender.
2
Chill, peel, and cube beets.
3
Form cheese balls into 1 1/4-inch diameter disks.
4
In a bowl, combine eggs and half-and-half together.
5
Place flour and Herb Crust into separate pans.
6
Dredge cheese balls in the flour, then the egg mixture, and finally the herb crust.
7
Stack the medallions on parchment paper to prevent condensation.
8
Fry goat cheese medallions until golden brown.
9
Drain.
10
Toss the arugula in the balsamic vinaigrette, then place the 2 ounces of the arugula in the center of each plate.
11
Arrange about 2 ounces of the beets around the rim.
12
Place 1 goat cheese medallion on top of the arugula, and drizzle with additional balsamic vinaigrette over the beets.
13
Clean all herbs from stems and chop roughly.
14
Finely chop herbs and garlic in food processor.
15
Add breadcrumbs and olive oil.
16
Process until distributed.
17
Combine all ingredients

1543

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 24 ounces heirloom variety beets, washed and trimmed, 12 ounces goat cheese, separated into 1 ounce balls, 4 eggs, 1/2 cup half-and-half, and more.

Yes, Herb Crusted Goat Cheese and Heirloom Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Herb Crusted Goat Cheese and Heirloom Beet Salad

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