BEET, MINT, AND GOAT CHEESE SALAD
Provided by Michael Lomonaco
Categories Salad Vegetable Lunch Goat Cheese Mint Beet Spring Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- 1. Bring a medium saucepan of salted water to a boil over high heat. Add beets; return to a boil then reduce heat and cook gently until tender, approximately 15 to 25 minutes. (Miniature beets will take as little as 10 minutes; large beets could take 30 minutes.) Remove pan from heat and allow beets to cool completely in the cooking liquid before draining. (This can take up to one hour, and can also be done up to 1 day in advance - just refrigerate.) Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Trim curly ends, cut beets into wedges; set aside. (Some beets peel more easily than others. Do the peeling over the sink, as it's a messy job. Always slice on a cutting board so as not to stain the countertop.)
- 2. Cut the goat cheese log into disks, about 1/2-inch thick, yielding 8 to 10 rounds. Place the flour on a small plate. Lightly beat the eggs in a shallow bowl. In another shallow bowl, combine the chopped parsley and breadcrumbs. Line up the three plates next to each other. Dip each goat cheese round first in the flour, turning to coat, then in the egg, then in the bread crumbs.
- 3. Heat the oil in a medium skillet over medium heat. (a nonstick skillet is best for ease in clean-up.) Add the breaded goat cheese rounds and lightly brown both sides. Use tongs to carefully flip rounds. Drain on paper towels.
- 4. Warm the butter in a medium saucepan over low heat. Add the beets and cook 3 minutes, stirring to coat. Stir in mint, then lemon juice, salt and pepper.
- 5. To serve: Place salad greens on plates, top with several wedges of beets and 1 or 2 rounds of warm goat cheese. Drizzle with balsamic vinegar and serve immediately.
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Jeyson Plaz2
[email protected]I'm not a huge fan of goat cheese, so I used feta cheese instead. It was still very good.
Md milon Islam
[email protected]This salad is so refreshing and healthy. I love the combination of flavors.
Yamuna Binadi
[email protected]I added a bit of honey to the dressing to make it a little sweeter.
Kumericans Tv
[email protected]I used a pre-cooked beet to save time. The salad was still very good.
Favour Below
[email protected]I'm allergic to nuts, so I omitted the pistachios from this salad. It was still delicious!
Still muthir
[email protected]This salad is perfect for a summer picnic.
Md Emran Hasan Emran
[email protected]I love the bright colors in this salad. It's so visually appealing.
Sharlen Stan
[email protected]This salad is a great way to get your kids to eat their vegetables.
Vernon Hurst
[email protected]I'm so glad I found this recipe! It's now one of my go-to salads.
Bidhya Magar
[email protected]This salad is so versatile! I've made it with different types of cheese, nuts, and even fruits. It's always delicious.
Muhammad Ifzal Awan
[email protected]I made this salad with arugula instead of spinach and it was delicious! I think any type of leafy green would work well in this salad.
Nigar Ripon
[email protected]I love the addition of pistachios to this salad. They add a nice crunch and nutty flavor.
TOXIC NINJA (ARIESRCRAZY412)
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to use up leftover beets.
Aysha Shaa
[email protected]I'm not a huge fan of beets, but this salad changed my mind! The mint and goat cheese really balance out the sweetness of the beets.
Zakariya hassan
[email protected]This salad is so easy to make and it's so healthy! I love that I can get my daily dose of vegetables in such a delicious way.
Ms Catina marie Claytor
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the unique flavor combination.
Juan Fernandez
[email protected]This salad is so refreshing and delicious! The combination of beets, mint, and goat cheese is perfect. I will definitely be making this again.