Roasted Beet Salad

LOVED THIS!!! …your instructions are so easy to follow and this salad was absolutely delicious!

- Ellyn

INGREDIENTS

Goat Cheese

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Panko

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Pecans

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Salad Greens

+

Beets

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Oranges

+

Dijon Mustard

+

Honey

+

Italian Seasoning

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Why You'll Love This Recipe?

This beet goat cheese salad is a beauty! It’s a great salad to serve for lunch as well as dinner. Hearty, colorful and delicious!

Freeze the cheese, then cut it, dust it with flour, dip in the egg mixture and roll through the panko mixture.

1

Place the breaded goat cheese coins on a baking sheet and refrigerate for 20 minutes.

2

Sauté the cheese croquettes until golden brown and crispy.

3

To roast the beets, scrub them clean, dry them and trim them.

4

Drizzle them beets with olive oil and salt, wrap them with aluminum foil and roast until tender.

5

Peel and slice the beets and toss all the salad ingredients together.

6

To make the vinaigrette, mix all the ingredients. Then, slowly drizzle the olive oil in while whisking constantly.

7

Serve and enjoy!

Pick beets that have the stems, the leaves and the taproot still attached.

Tips from the chef

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