
Roasted Beet Salad with Goat Cheese Croutons
Serves 4
INGREDIENTS
- • 1¼ lb raw beets, stems trimmed
- • 3 tbsp olive oil
- • 6 to 8 cups mixed greens
- • 1 Granny Smith apple, cored and sliced into ¼-inch slices
- • 1 cup chopped pecans, toasted
- • 1 small shallot, finely chopped
- • ½ cup olive oil
- • ¼ cup champagne vinegar
- • 3 tbsp freshly squeezed orange juice
- • 1 tsp honey
- • 1 tsp Dijon mustard
- • salt and ground black pepper to taste
- • ¾ cup vegetable oil
- • 8 oz goat cheese
- • ¼ cup all-purpose flour
- • 1 large egg, beaten
- • ¾ cup panko bread crumbs
- • 1 tsp finely chopped fresh parsley
Vinaigrette
Croutons
INSTRUCTIONS
- Preheat the oven to 475° F. Put the beets on aluminum foil and drizzle with the olive oil. Wrap the foil around them to form a packet and place on a baking sheet. Roast until tender, about 1 hour. Remove from the oven and allow the beets to cool in the foil packet, about 5 minutes. Using a paper towel, rub off the skins from the beets. Cut the beets into a total of eight wedges and set aside. Place the beets in a large bowl, along with the mixed greens, apple and pecans.
- To make the vinaigrette, in a medium bowl, whisk together the shallot, olive oil, vinegar, orange juice, honey, mustard, salt and pepper. Drizzle the salad with the vinaigrette and gently toss to combine. Set aside.
- To make the croutons, in a medium skillet, heat the oil over medium-high until simmering, about 2 minutes. Meanwhile, slice the goat cheese into 8 equal rounds. Put the flour, egg and bread crumbs into three separate shallow dishes. Mix the parsley into the bread crumbs. Coat each cheese round in flour, then egg, then bread crumbs and place into the skillet. Pan-fry until golden, about 1 minute per side. Transfer to a paper towel-lined rack or plate. Serve the salad on salad plates and top with the croutons.

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