Warm Breaded Goat Cheese & Beet Salad with an Orange Dressing

I can attest that some things are an acquired taste! At least this has been my experience with beets—something I rarely make, until now! Several years ago, I started ordering beet salads at restaurants whenever one looked especially good, in the hopes that I would eventually warm up to the earthy flavor of beets. They are easy to grow here in NC and are so pretty once they’re roasted, so I thought it would be a fun thing to add into the mix (if I only liked them!). Well, it took a while, but I finally got there. And I have to say, they’re particularly tasty paired with goat cheese, especially when that goat cheese is breaded and pan-fried, and it’s all topped off with an orange citrus dressing. Yum!

Warm Breaded Goat Cheese & Beet Salad with an Orange Dressing on 100 Days of Real Food

Roasting beets is super easy. I just wrap them loosely in foil and bake at 400 degrees F until tender when pierced with a fork (takes about an hour for me). Once they’ve cooled, the skin just peels right off, and you can slice, dice, or just bite right into one—if you want, ha! Be careful though, because they can get messy!

I cut mine up in small chunks for this recipe because while one child of mine likes them, the other does not. I figure if they’re small enough they’ll be harder for her to pick out, and maybe she’ll eventually decide she’s now on #teambeet like me! :)

Baking beets wrapped in tinfoil on a baking sheet

This is definitely a salad I’m going to make again and again. What a treat from the usual!

Warm Breaded Goat Cheese & Beet Salad with an Orange Dressing on 100 Days of Real Food

Warm Breaded Goat Cheese & Beet Salad with an Orange Dressing

A delicious, earthy beet salad, topped with warm breaded goat cheese and an orange dressing.
5 from 1 vote
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Course: Dinner, Lunch, Salads
Cuisine: American
Print Recipe
Servings: 6 12 pieces of goat cheese

Ingredients
  

For the beets

  • 2 red beets washed and leafy greens removed

For the dressing

  • 4 tablespoons olive oil
  • 3 tablespoons orange juice freshly squeezed
  • 1 tablespoon honey
  • 1/4 teaspoon salt

For the goat cheese

  • 8 ounces goat cheese log or can use two 4-ounce logs
  • 1/3 cup whole-wheat flour
  • 1 egg beaten (1 egg was enough for me, but you can add another egg partway through if you use it all)
  • 2/3 cup whole-wheat breadcrumbs
  • olive oil for cooking
  • salt and pepper

For the salad and assembly

  • 5 ounces mixed greens
  • 1/2 cup chopped pecans lightly toasted (I used a dry pan over medium-low heat)

Instructions
 

For the beets

  • Preheat the oven to 400 degrees F. Loosely wrap the beets in foil and bake on a small rimmed baking sheet until tender when pierced with a fork, anywhere from 45 to 75 minutes (depending on the size of the beets). 
  • When cool enough to handle, peel off the skin (and discard), trim off the bottom of the root, and cut into a small dice.

For the dressing

  • In a small jar or container with a tight-fitting lid, combine all ingredients and shake vigorously to emulsify. Set aside (may need to shake again just before adding to the salad).
    Warm Breaded Goat Cheese & Beet Salad with an Orange Dressing on 100 Days of Real Food

For the goat cheese

  • Carefully slice the goat cheese into 12 even pieces. It helps to harden it up in the freezer a little bit before cutting! I also find that a dull butter knife works better than a sharp cutting knife.
  • Place the flour in a bowl, the egg in another bowl, and the breadcrumbs in a third bowl. Use one "dry" hand to coat the first slice of goat cheese in the flour. Drop the flour-coated piece into the egg and use your other designated "wet" hand to coat it in the egg. Drop it in the breadcrumbs, and again, use your "dry" hand to coat it in the breadcrumbs. Transfer to a plate and repeat with remaining slices.
  • Heat a thin layer of olive oil in a medium skillet over medium-low heat. Slide the breaded goat cheese into the pan and cook until golden brown, about 2 to 4 minutes per side. Flatten slightly with the spatula after flipping them over. 
  • Season with salt and pepper.

For the salad and assembly

  • Arrange the lettuce on a platter and toss with beets, pecans, and dressing. Season with salt and pepper (if desired), top with breaded goat cheese rounds, and serve.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Warm Breaded Goat Cheese & Beet Salad with an Orange Dressing
Amount Per Serving
Calories 344 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g50%
Cholesterol 45mg15%
Sodium 338mg15%
Potassium 211mg6%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 7g8%
Protein 12g24%
Vitamin A 725IU15%
Vitamin C 13.4mg16%
Calcium 75mg8%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

 

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4 thoughts on “Warm Breaded Goat Cheese & Beet Salad with an Orange Dressing”

  1. 5 stars
    My family and I had this with a classic pasta recipe we eat all the time. It was the perfect compliment! I used spinach and purple kale for the mixed greens which was delicious. I really appreciate what you guys have done here. Please keep up the good work

  2. I’m with you on the beets, I never ate them as a child. Ignoring the mess (which can end up in you and the kitchen looking like there’s been a murder), grate carrot, then apple, then beetroot into a bowl. Add the juice of an orange, and mix it all up. Great child friendly way to serve extra veggies!

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