Beet Goat Cheese Salad with Balsamic Vinaigrette
Beet goat cheese salad with rounds of warm breaded goat cheese is spin on a favorite that I order from a local cafe almost every single time I go! When I’ve made it for guests at home, they all rave and want the recipe.
Originally published July 6, 2012.
I don’t eat out very often, however, there is a salad at a local restaurant which I find myself craving every so often.
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I mean, I could probably eat it every day and never get sick of it.
Another salad featuring beets and goat cheese!
It’s made with field greens chopped tomatoes and cucumber, caramelized nuts, and drizzled with a wonderful balsamic vinaigrette. Warm, breaded goat cheese rounds are the crowning glory!
You may also enjoy this goat cheese recipe!
I often make a “copycat” version of this salad at home and include pickled beets, and have to say, it’s pretty darn fantastic. (Not to mention I can make it for about 1/10th of the cost of what I’d pay at that restaurant!) If you don’t like pickled beets, use roasted or boiled beets instead, or skip them altogether as in the original salad.
Try it and see what you think. If you’re not a goat cheese fan, you can substitute chicken tenders or omit the cheese and chicken completely for a vegan salad. The great thing about this salad is its versatility.
My daughter’s very own kale salad recipe (with or without goat cheese) which is also great with chicken tenders.
Even if you have guests, everyone can have what they like as it’s a composed salad, and not tossed.
Beet Goat Cheese Salad with Balsamic Vinaigrette
Inspired by Aroma Coffee and Tea Company, Studio City, CA (serves 2)
For the vinaigrette: I used Epicurious’ recipe
- 3 tbsp balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/2 cup extra virgin olive oil
- salt and pepper to taste (at least 1/4 tsp of salt)
For the breaded goat cheese rounds:
- 2 to 6 slices of goat cheese about 1/3″ thick
- 1 egg, beaten with a sprinkle of salt
- 1/2 cup breadcrumbs mixed with:
- 2 pinches each of thyme, herbes de Provence, and parsley (herbes de Provence is optional)
- salt and pepper
For the salad:
- 5 ounces of mixed leaf greens
- 1 small cucumber, sliced in half lengthwise, and cut into quarters or half slices
- 1 large or 2 small tomatoes, cut into small cubes
- a few slices of roasted, boiled or pickled beets (beetroot)
- (optional: 1/4 cup (1 oz) candied or plain, toasted walnuts or pecans)
Make the BalsamicVinaigrette
Make the vinaigrette by placing the garlic, mustard, balsamic vinegar, salt and pepper in a 2 cup glass measuring jug. While whisking the ingredients, slowly pour in the olive oil, continuously whisking until all the oil is used up and the vinaigrette is thick. Set aside.
Make the Breaded Goat Cheese
Cut the goat cheese with dental floss, to make nice, clean slices.
Dip the pieces of goat cheese into the flour, then the beaten egg.
Finally, cover with the herbed breadcrumbs and set on a plate or board (if you’re not frying them right away, keep them in the fridge).
Heat a small frying pan over medium-high heat with a little olive oil (you can see how little oil I used). When hot, add the breaded goat cheese slices.
Cook quickly until brown on both sides (turn them gently).
Compose and Dress the Beet Goat Cheese Salad
Make sure to wash your lettuce. I love my OXO salad spinner! I was offered another when I lost my old one (I left it at an event I was catering), but I only wanted OXO because it works so well.
Put the mixed greens in serving plates or bowls. Add the cucumber, tomatoes and beets.
You can add the breaded goat cheese rounds and nuts before, or after drizzling on the dressing.
You can top your salad with one, two, or three goat cheese rounds and serve with some delicious, crusty homemade bread!
A Quicker and Easier Alternative
You may recall that I recently discovered Meredith Dairy’s marinated goat cheese and fell in love with it.
If breading and frying goat cheese is too involved for your style of cooking, may I suggest plopping on one or two pieces of this delectable cheese instead? I cut two chunks in half and used three of the halves since they’re such large pieces.
I hope you enjoy this beet goat cheese salad with vinaigrette as much as I do!
Beet Goat Cheese Salad with Balsamic Vinaigrette
Special Equipment
- 1 OXO salad spinner (optional)
Ingredients
For the vinaigrette: I used Epicurious' recipe
- 3 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 clove garlic (minced)
- ½ cup extra virgin olive oil
- ¼ tsp salt (to taste)
- ⅛ tsp pepper (to taste)
For the breaded goat cheese rounds:
- 3 slices goat cheese (about ⅓" or 1 cm thick)
- 1 egg (beaten with a sprinkle of salt)
- ½ cup breadcrumbs mixed with the following spices:
- ¼ tsp thyme
- ¼ tsp parsley
- ¼ tsp herbes de Provence (optional)
- ⅛ tsp salt
- ⅛ tsp pepper
For the salad:
- 5 oz mixed leaf greens
- 1 small cucumber (sliced in half lengthwise, and cut into quarters or half slices)
- 1 large tomatoes (or two small, cut into small cubes)
- 3 slices beets (roasted, boiled, or pickled beets - beetroot)
- ¼ cup nuts (candied or plain, toasted walnuts or pecans- optional)
Instructions
Balsamic Vinaigrette:
- Make the vinaigrette by placing the garlic, mustard, balsamic vinegar, salt and pepper in a glass measuring jug.
- While whisking the ingredients, slowly pour in the olive oil, continuously whisking until all the oil is used up and the vinaigrette is thick. Set aside.
Breaded Goat Cheese:
- Cut the goat cheese with plain dental floss, to make nice, clean slices.
- Dip the pieces of goat cheese into the flour, then the beaten egg.
- Finally, cover with the herbed breadcrumbs and set on a plate or board (if you're not frying them right away, keep them in the fridge).
- Heat a small frying pan over medium-high heat with a little olive oil (you can see how little oil I used). When hot, add the breaded goat cheese slices.
- Cook quickly until brown on both sides (turn them gently).
Beet Goat Cheese Salad:
- Make sure to wash your lettuce. I love my OXO salad spinner! I was offered another when I lost my old one (I left it at an event I was catering), but I only wanted OXO because it works so well.
- Put the mixed greens in serving plates or bowls. Add the cucumber, tomatoes and beets.
- You can add the breaded goat cheese rounds and nuts before, or after drizzling on the dressing.
- You can top your salad with one, two, or three goat cheese rounds and serve with some delicious, crusty homemade bread.
Notes
- Be sure to wash your salad.
- If breading and frying goat cheese is too involved for your style of cooking, may I suggest plopping on one or two pieces of Meredith Dairy marinated goat cheese onto your salad instead? I cut the chunks in half and used three of the halves for each salad since they're such large pieces.
Nutrition
Like this type of salad? You’ll also enjoy this Niçoise salad from What a Girl Eats.
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Amazing idea. Never thought of cooking cheese like this. I am gonna try it. Right now I dont have goat cheese, but do have some paneer. Should I give a try
This is really lovely. I eat this kind of salad year ‘round, but of course it’s not like a stew! I like what you did with seasoning the goat cheese. It’s such a great cheese with beets. Last night we had friends over and I made a garden salad, if you will, with beets, and used a maple-infused balsamic with just some good olive oil. It was heavenly. I could eat beets every day, too!
Sounds lovely! Beets are so good for us, too!
“…before I start getting into comfort food.” But, Christina, this IS comfort food! Oh, my!
Haha! Good point, David! It rather is, isn’t it?
That is my idea of the perfect salad.
Thanks so much, Cathy! It’s the only time I make a dressing! :) It’s special!
Your goat cheese croutons are so beautiful! Mine never turn out that well. Thanks for the tip about using only a small amount of oil. I’ll have to try that.
Thanks, Jeff. That’s not actually the key to having them turn out, but a lot of oil is simply not necessary. What is more important is that the cheese is cold (maybe yours are at room temp when you cook them?)
This is such a great dish – my girlfriend absolutely loves it and so do I. Delicious, quick and easy :)
Great to hear! Thank you, Lora!