Beet Goat Cheese Salad

A close-up of a salad with crispy Fried Goat Cheese medallions, mixed greens, and cubed roasted beets, all garnished with chopped chives.

5 from 1 vote

This beet goat cheese salad is bright, creamy, herby, and just a little crispy. Sweet roasted beets, crunchy greens, and fried goat cheese come together with a tangy lemon vinaigrette and a honey drizzle. It’s light, fresh, and full of texture.

Course Appetizer, Salad

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 573

Author Erren Hart

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

US Customary - Metric

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.

Notes

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!

Freezing:

The full salad isn’t freezer-friendly, but the breaded goat cheese rounds freeze beautifully. Perfect for meal prep!

Nutrition