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This Beet Goat Cheese Salad with Honey Mustard Vinaigrette is the perfect balance of creamy, crunchy, tangy, and sweet, offering a delightful mix of textures and flavors.
Know Before You Scroll
Flavor Profile
Sweet roasted beets, tangy lemon vinaigrette, creamy goat cheese, and a crispy, golden crunch—this is a texture dream with fresh, herby flavor in every bite.
Difficulty Level
Intermediate. Roasting, breading, frying—it’s all simple stuff, but timing and temp matter to get that perfect crispy cheese.
What You’ll Need
Beets, goat cheese, mixed greens, fresh herbs (basil, chives, parsley, or thyme), honey, all-purpose flour, egg, panko breadcrumbs, kosher salt, black pepper, olive oil, lemon, garlic, Dijon mustard.
Equipment Needed
Oven, foil, sharp knife, cutting board, three shallow bowls, skillet, tongs or spatula, whisk, small mixing bowl, large mixing bowl, paper towels.
Top Tip
Freeze the goat cheese rounds before breading and again before frying—this keeps them firm and helps that beautiful crispy crust hold up.
Time-Saving Tips
Buy pre-cooked beets from the produce section to skip the roasting step. They’re a great shortcut and still taste amazing.
Ingredient Swaps
No goat cheese? Creamy feta works great, especially if you’re not into frying. Just crumble it and toss it in.
Perfecting This Recipe
This beet goat cheese salad with honey and herbs started as a simple “use up the beets” idea and turned into something way more exciting than we planned. At first, we tried tossing everything raw and calling it a day (honestly… meh). Then we went the classic route—just roasted beets and crumbled goat cheese. Good, but not wow. The game-changer? Crispy goat cheese rounds. That golden crust, the melty center, the crunch with the creamy? It changed everything. Add a drizzle of honey, lots of fresh herbs, and a tangy lemon vinaigrette, and boom—this salad officially became a full-blown obsession.
Ingredient Notes
Goat Cheese
Best Choice
Soft fresh goat cheese (chèvre) – creamy and tangy, perfect for both crumbling and frying.
Substitutions
Feta (for crumbling only): Salty and firm, adds a punchy bite to the salad.
Vegan soft cheese: Choose spreadable or log-style dairy-free options for a plant-based version.
Beets
Best Choice
Fresh medium-sized red beets – sweet, earthy, and ideal when roasted until tender.
Substitutions
Use pre-cooked packaged beets (like Love Beets) to save time—just dice and go. Golden beets also work and have a slightly milder flavor.
Mixed Greens
Best Choice
Spring mix, baby spinach, or arugula – fresh, tender, and peppery greens that balance the rich goat cheese and sweet beets..
Substitutions
Any leafy greens will work: try kale (massaged), romaine (for crunch), or butter lettuce.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Roast the Beets
Let’s start with the beets. Wrap each one in foil and roast at 400 degrees for about an hour—until they’re fork-tender and super sweet. Let them cool, peel off the skins, and slice them up however you like.
2
Prep the Goat Cheese
Take that creamy goat cheese and divide it up. Crumble half and set it aside. The other half? Slice into thick little rounds and pop them in the freezer for 15–20 minutes so they firm up for frying.
3
Bread the Cheese
Now for the breading. Set up three bowls—flour in one, whisked egg in another, and panko breadcrumbs in the third. Season each one with salt and pepper. Dredge your chilled goat cheese rounds through all three. If they’re getting too soft, freeze ’em again for a few more minutes.
4
Fry the Cheese
Heat some olive oil in a skillet over medium heat. Carefully add those breaded rounds and fry until golden and crisp—about 2 minutes per side. Drain on paper towels and try not to eat them all right away.
5
Make the Vinaigrette
In a small bowl, whisk together lemon zest and juice, garlic, a little mustard, and honey. Slowly stream in olive oil until it’s silky and smooth. Season with salt and pepper to taste.
6
Assemble the Salad
In a big bowl, toss the roasted beets and mixed greens with that tangy vinaigrette. Gently fold in the crumbled goat cheese. The color combo? So good.
7
Finish and Serve
Transfer to a serving platter and top with your golden, crispy goat cheese rounds. Drizzle with honey, sprinkle fresh herbs, crack a little extra black pepper on top, and that’s it. So fresh, so creamy, so crunchy—it’s the kind of salad that makes you feel fancy but in the best, easiest way.
Perfect Pairings
Recipe
Beet Goat Cheese Salad
Ingredients
- 3 medium beets
- 8 oz goat cheese (half crumbled, half sliced into rounds)
- 4 oz mixed greens
- 2-3 tablespoons chopped fresh herbs (basil, chives, parsley, or thyme)
- 1 tablespoon honey (for drizzling)
For the Crispy Goat Cheese:
- ¼ cup all-purpose flour
- 1 egg
- ½ cup panko breadcrumbs
- Kosher salt & black pepper
- 4 oz goat cheese (sliced into ½-inch rounds (from the 8 oz above))
- ¼ cup olive oil (for frying)
For the Vinaigrette:
- 1 lemon (zested and juiced)
- 1 garlic clove (finely grated)
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- Salt & pepper to taste
Instructions
- Wrap each beet in foil and roast at 400°F (200°C) for 45–60 minutes, until fork-tender. Let cool, then peel and slice or dice.
- Crumble half of the goat cheese and set aside. Slice the other half into ½-inch rounds and freeze for 15–20 minutes until firm.
- Set up three shallow bowls—one with flour, one with whisked egg, and one with panko. Season each with salt and pepper. Dredge the chilled goat cheese rounds through flour, egg, then panko. Freeze again for 10 minutes if needed.
- Heat olive oil in a skillet over medium heat. Fry goat cheese rounds 2 minutes per side or until golden. Transfer to paper towels to drain.
- In a bowl, whisk lemon zest, juice, garlic, mustard, and 1 teaspoon honey. Slowly whisk in olive oil. Season to taste.
- In a large bowl, toss the roasted beets and greens with the vinaigrette. Add crumbled goat cheese and gently toss again. Transfer to a serving platter or plates.
- Top the salad with crispy goat cheese rounds. Drizzle with honey, sprinkle with fresh herbs, and finish with extra black pepper. Serve immediately.
Tips
Erren’s Top Tips
- Freeze the goat cheese before breading AND before frying. This keeps it from falling apart when you handle or fry it. Soft goat cheese = melty mess.
- Use gloves or paper towels when peeling beets. It keeps your hands from turning pink for days.
- Season every layer. A little salt and pepper in the flour, egg, and panko makes the crispy cheese way more flavorful.
- Chop herbs right before serving. They taste fresher and add a beautiful pop of color.
- Slice beets evenly. Same-size pieces roast evenly and look prettier in the bowl.
- Don’t overcrowd the pan. Fry goat cheese in batches so they crisp up nicely instead of getting soggy.
Storage & Freezing Instructions
Storage:- Assembled salad: Best eaten fresh! Once the crispy goat cheese hits the greens, it starts to soften quickly.
- Components (stored separately):
- Roasted beets – store in the fridge in an airtight container for up to 4 days.
- Vinaigrette – lasts up to 1 week in the fridge.
- Crumbled goat cheese – store airtight for 4–5 days.
- Unfried breaded cheese rounds – freeze on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Fry straight from frozen!
- The full salad isn’t freezer-friendly, but the breaded goat cheese rounds freeze beautifully. Perfect for meal prep!
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Can I make this salad ahead of time?
Yes—just keep the components separate. Roast the beets, prep the vinaigrette, and bread the goat cheese in advance. Assemble right before serving for best texture.
Can I use pre-cooked beets?
Totally! Store-bought cooked beets save time and still taste great. Look for them in the produce section near the salads.
Is there a dairy-free option?
You can skip the goat cheese or swap in a vegan soft cheese. The crispy texture will be missing, but it’ll still be fresh and flavorful with the herbs and vinaigrette.
What kind of herbs work best in this recipe?
Basil, chives, parsley, and thyme are our favorites. Dill or tarragon also work if you want a more unique twist.
How do I keep the goat cheese from falling apart when frying?
Freezing is key! Chill it before breading, then freeze again before frying to help it hold its shape and get perfectly crispy.
Can I bake the goat cheese instead of frying?
You can! Bake at 400°F (200°C) for about 10 minutes, flipping halfway. It won’t be quite as crispy, but still delicious.
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