Salade de Chevre Chaud
Roasted beet salad with goat cheese
Ingredients
- 2 medium red beets
- 2 medium yellow beets
- Four 2 oz. pieces goat cheese rolled in balls
- 6 Tbsp all-purpose flour
- 2 eggs, beaten
- 4 oz. sliced almonds
- ½ lb. baby arugula
- balsamic vinaigrette to taste
Instructions
- Cook beets, skin on, by placing the two varieties in different pots and boiling in unsalted water until cooked through. After they're cooked, peel and slice the beets.
- Coat the goat cheese balls with flour, then dip in the beaten egg wash, then roll in sliced almonds.
- Bake at 380℉ for five minutes or in an air fryer at 350℉ for 45 seconds.
- Toss arugula in balsamic vinaigrette.
- Lay sliced beets on a plate, then top with arugula and goat cheese.
Notes
Tried this recipe?Let us know how it was!