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Rocket, Roasted Beets, & Goat Cheese Salad

Mountain Cravings
A sprawling Italian family, an enormous Irish feast, and a recipe for knock-your-socks-off Rocket, Roasted Beets, and Goat Cheese Salad!
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Salads
Cuisine Irish
Servings 6
Calories 645 kcal

Ingredients
  

  • 2 lb. small beets
  • 1/4 cup olive oil
  • 1 t. salt
  • 1 t. black pepper
  • 1 T. whole-grain mustard
  • 1 T. dijon
  • 1 t. honey
  • 2 T. white balsamic vinegar
  • 1/2 cup olive oil
  • 1/2 t. lemon juice
  • salt & pepper to taste
  • 11 oz. goat cheese
  • 1 cup walnuts ground
  • 1 cup panko
  • 2 egg yolks
  • 2 T. water
  • canola oil
  • 1 large bunch rocket or arugula
  • 2/3 cup walnuts toasted

Instructions
 

  • Preheat the oven to 400°.
  • Place beets in a baking dish, drizzle with oil, and sprinkle with salt & pepper.
  • Cover with foil and roast for an hour until tender.
  • While beets are roasting, whisk together mustards, honey, vinegar, olive oil, lemon juice, and salt & pepper.
  • When the beets are done, rub the skins off and slice thinly. Toss with a couple tablespoons of the vinaigrette.
  • Shape the log of goat cheese into 1/2-inch slices.
  • Combine ground walnuts and panko in one small bowl and egg yolks and water in another small dish.
  • Dip cheese slices in egg wash, then coat thoroughly in bread crumbs. Place on a baking sheet and refrigerate 30 minutes.
  • Heat an inch of oil in a large skillet or wok until very hot. Cook the cheese in batches about 1 minute on each side, until crispy and golden brown.
  • Divide the rocket among 4 plates. Top each with roasted beets and cheese slices. Drizzle with vinaigrette and sprinkle with walnuts.