14 ozlog of goat cheese, frozen for 10 minutes prior to slicing into coins*Reshape into coins if needed
½cupseasoned panko crumbs
¼cupflour
1egg, beaten
2-3 tbspvegetable oil
Salad:
2cupsbaby arugula
2cupsbaby spinach
¼smallred onion, sliced thinlySide Note: If the onion is too strong in flavor, soak the slices in a cup of ice water for 10-15 minutes.
1-2tbspdried cranberries, to taste
1-2tbspcandied pecans, to taste
Freshly cracked black pepper, to taste
Instructions
Roasted Beets:
Preheat the oven to 375 degrees. Scrub and trim the ends of the beets then place them on a piece of tin foil. Top the beets with a drizzle of olive oil then wrap them in a foil packet.
Place the packets in a small baking dish then roast for 75-90 minutes, or until tender. Open the foil packets and let them cool.
Once the roasted beets are cool enough to handle, peel and slice them. Place the beets in a small dish and drizzle a tablespoon of the whisked vinaigrette on top then gently toss to coat evenly. Set aside until needed.
Fried Goat Cheese Coins:
Prepare the fried goat cheese by placing the goat cheese log in the freezer for 10 minutes prior to slicing it into coins. Reshape the coins with your hands if needed. Place the seasoned panko crumbs, flour, and whisked egg in three separate shallow bowls.
Heat the oil in a small skillet over medium-high heat.
Once the oil and pan are hot, dredge the coins first in the flour, then the egg, and lastly in the panko crumbs.
Carefully place the crusted coins in the hot pan and cook for 60-75 seconds then flip and continue to cook for another 45-60 seconds. Remove from the oil and drain on a paper towel lined plate.
Serving:
Serve the salad by combining the arugula and baby spinach together in a bowl then drizzle with the well-whisked vinaigrette, to taste. Toss to coat evenly. Top the salad with the marinated beet slices, fried goat cheese coins, sliced red onion, dried cranberries, and candied pecans. Season with freshly cracked black pepper, to taste. Serve immediately. Enjoy.