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Crispy Goat Cheese, Beet & Arugula Salad

The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.

The perfect spring lunch or dinner, this salad is light, but oh-so satisfying. Pan-fried breaded goat cheese rounds look impressive, but couldn’t be simpler to prepare. They’re the perfect topper for vegetarian main dish salads and a delicious compliment to peppery arugula, sweet and earthy beets and bright citrus balsamic vinaigrette.

Crispy Goat Cheese, Beet and Arugula Salad

While you can certainly roast your own beets, this recipe calls for a package of peeled and steamed beets to cut down on prep time. Look for them near the fresh-cut vegetables in Heinen’s produce department. They’re a really handy weeknight shortcut staple in my kitchen.

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Crispy Goat Cheese, Beet and Arugula Salad
Crispy Goat Cheese, Beet & Arugula Salad
Prep time:
20min
Total time:
20min

Servings:
2-3

Ingredients

For the Salad

  • 4-6 oz. goat cheese log
  • ⅓ cup Heinen’s plain panko bread crumbs
  • ½ tsp. freshly cracked black pepper
  • 1 egg, beaten
  • Avocado oil
  • 5 oz. Heinen’s baby arugula
  • 1 8 oz. package Melissa’s peeled and steamed baby beets, sliced
  • ¼ large red onion, thinly sliced
  • 2 Tbsp. dried cherries
  • 2 Tbsp. shelled salted pistachios

For the Citrus Balsamic Vinaigrette

  • 3 Tbsp. fresh orange juice
  • 1 Tbsp. balsamic vinegar
  • ¼ tsp. kosher salt
  • ¼ tsp. Dijon mustard
  • 2 Tbsp. extra virgin olive oil

Instructions

  1. Cut the goat cheese log into 6 pieces. Shape into balls, then press to flatten into patties.
  2. In a bowl, mix together the panko and black pepper. Dip each goat cheese patty in the beaten egg, then dredge in the breadcrumbs until well-coated. Press gently to help the breadcrumbs stick.
  3. Add enough avocado oil to cover the bottom of a small 8-inch skillet. Heat over medium heat. Once very hot (oil will shimmer), add goat cheese patties, 3 at a time. Fry on each side for 1 minute, or until golden brown.
  4. Divide the arugula between serving plates. Top each with the sliced beets and red onion, dried cherries and pistachios.
  5. Whisk together the vinaigrette ingredients.
  6. Dress salads to taste and serve topped with crispy goat cheese rounds.

Crispy Goat Cheese, Beet and Arugula Salad

By Carolyn Hodges
Carolyn is a boy mom and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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