Roasted Beet Salad with Fried Goat Cheese Croutons recipe is made incredibly delicious with the addition of the crunchy and scrumptious goat cheese croutons. Sweet grapes, earthy roasted beets, tangy tomatoes, and creamy goat cheese. All of the things a good salad should be made of.
Looking for a refreshing summer salad? This roasted beet salad with sweet green grapes and tangy goat cheese croutons will satisfy the hungriest eater. The recipe is from Chef Ben Sargent of Hook, Line & Dinner on Cooking Channel TV from his 2000 mile journey to surprise a scientist stuck in the desert with fresh food. Want to know more?
GE contacted me about a new ad campaign for their french door refrigerator called GE Freshpedition. It’s a fun adventure where Justin Berger, a GE Engineer, hops in a truck with Ben Sargent, a celebrity chef from Hook, Line & Dinner at the Louisville, Kentucky GE Appliance factory and head 2000 miles with a GE french door fridge strapped to the back, tasked with sourcing fresh food along the way to fill the fridge before they arrive in the remote desert of Texas and cook it up.
Let’s make some salad? Shall we?
Roasted Beet Salad Recipe
Ingredients
- 1 large beet, 3 medium or 8 baby, scrubbed and tops removed
- ½ tablespoon olive oil
- 8 ounces goat cheese, firm kind usually sold in logs
- ¼ cup all purpose flour
- 1 egg, slightly beaten
- ½ cup panko bread crumbs
- 1 cup vegetable oil
- 1 cup bib lettuce, washed, dried
- 8 cups romaine, washed, dried and torn into pieces
- 1 cup arugula, washed, dried
- 1 bunch seedless grapes, washed
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees F. Place beets in aluminum foil and drizzle with the 1/2 tablespoon of olive oil, wrap and place on a baking sheet. Bake until tender, about 1 hour 20 minutes. Allow to cool to room temperature and remove skins. Slice into thin rounds. Set aside.
- Slice the goat cheese into 8 equal rounds. Place the flour, egg and panko on separate plates. Toss each slice of goat cheese in flour, then egg and finally in panko. Set aside. Heat the 1 cup vegetable oil in a medium skillet over medium-high heat. Fry the cheese until golden about 1 minute, flip over and repeat. Drain on paper towels. Cheese should not be runny.
- Combine lettuces in a large bowl. Add grapes, croutons, 2 tablespoons olive oil and balsamic vinegar. Toss to coat. Add the sliced beets and sprinkle with salt and pepper to taste. Serve immediately.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!