How to Make Citrusy Beet and Greens Salad with Crispy Goat Cheese | Step-by-Step

This easy Citrusy Beet and Greens Salad with Crispy Goat Cheese uses just a small number of ingredients to produce a delicious and filling meal.

This easy Citrusy Beet and Greens Salad with Crispy Goat Cheese uses just a small number of ingredients to produce a delicious and filling meal. We combine greens and mint leaves in a citrusy dressing and top them with roasted beets and crisp, panko-crusted goat cheese rounds. Thrifty Yankees will love it because it makes excellent use of beets, booth the root and the leaves. Note: A link to the full recipe appears at the bottom of the post.

How to Make Citrusy Beet and Greens Salad with Crispy Goat Cheese

First prepare and roast the beets (see How to Roast Beets). While the beets are roasting, divide the goat cheese into six equal portions. Form each portion into a 2-inch disk, then set on a baking sheet lined with parchment or waxed paper and set in the freezer to chill for at least 15 minutes and up to an hour.

When the  beets are cool enough to handle, rub with paper towels or a dark-colored kitchen towel to remove the skins. Cut beet roots lengthwise, then cut crosswise into 1/4-inch-thick half-moon shapes. Set aside.

Take the reserved beet leaves and stack them lengthwise into a pile. Roll into a cylinder and cut crosswise into thin strips. Put these in a bowl with the baby spinach leaves and the sliced mint and toss.

Now make the vinaigrette. Stir together the orange juice, vinegar, salt and pepper. Stir, then add shallot and stir again. Let this sit while you prepare the goat cheese.

Remove goat cheese from freezer. Put egg whites into one shallow bowl and Panko-style crumbs into another. Dip the goat cheese disks into the egg whites to coat, then coat all over with the Panko. Pour enough vegetable oil into a skillet to reach a depth of about 1/4 inch. Set over medium-high heat and bring to a simmer. Working in batches, lay the coated goat cheese disks in the oil, leaving plenty of space between each. They will start to brown almost immediately (if they don’t, raise the heat). After about 30 seconds, flip them to brown the other side. Remove and place on paper towels to drain.

Now compose the salad: Put the orange-vinegar mixture into a jar with the olive oil and shake to blend. Pour over the greens and toss well.  Divide the greens among four shallow bowls, then divide the beet slices equally among them. Top each salad with 2 of the goat cheese disks and serve immediately.

Get the Recipe: Click to view and print the Citrusy Beet and Greens Salad with Crispy Goat Cheese Recipe