Pecan Crusted Goat Cheese Salad

This is my faaaaaavvvoorrrrittteee summer salad.  I actually eat it all year round, but especially love it in the early summer for some reason. There is nothing better than crispy pecans and warm, creamy goat cheese paired with a simple white balsamic vinaigrette and roasted beets.

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Normally I roast my own beets, but this time as I was ordering our groceries, these Love Beets popped up as an option when I searched. And I was very intrigued. Normally I don’t go for many precooked convenience foods but when I saw that the only ingredients listed were organic beets, I thought they might be worth a try.

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And now, I may never roast another beet again. They are delicious! Perfectly roasted and very flavorful.

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I think it was $3-$4 for 4 medium sized roasted and peeled beets. You are paying for the convenience, but sometimes after a long day I like things to be a little convenient. Especially when they are so healthy and good for you.

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Pecan Crusted Goat Cheese Salad

  • Servings: 8
  • Print

Ingredients

For the salad:

  • 10.5 oz. log plain goat cheese
  • 1 egg
  • 1 cup finely chopped pecans (a food processor works well)
  • 16 oz. spring greens or your fave lettuce combo
  • 4 medium beets, roasted and peeled
  • 1/2 cup diced red onion
  • olive or grapeseed oil for frying
  • Kosher salt
  • fresh cracked pepper

For the dressing:

  • 2/3 cup white balsamic vinegar
  • 1 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • Kosher salt
  • fresh cracked pepper

Directions

Slice goat cheese into 8 equal pieces. I like to cut the log in half, then cut each half in half, and so on until I have 8 slices. Place goat cheese in the freezer for 5 minutes which will make it easier to work with.

Beat egg in a shallow bowl. Place pecans in a shallow bowl. Use hands to form slices of goat cheese into uniformly round pucks. Dip each puck into the egg mixture, allowing the excess to drip off and then dip it into the pecan mixture, covering the entire surface with pecans. Use your palms to smash the pecans into the goat cheese, forming it into a flat round patty about half an inch thick.

Heat a 1/4-1/2 an inch of oil in a large saute pan over medium heat. You will know the oil is hot when you can dip the handle of a wooden spoon into it and the oil begins to bubble around the spoon handle. Working in batches depending on the size of your pan, fry goat cheese rounds for 30 seconds to 1 minute per side. If you find the rounds are cooking faster than that, turn the heat down. Transfer to paper towel lined plate to soak up excess grease.

In a mason jar combine all dressing ingredients and shake vigorously until emulsified. Assemble each salad with a bed of lettuce, a handful of roasted beets, a sprinkle of diced onion. Then pour dressing over the salad and place the goat cheese round right in the center.

Directions

I made these as a meal prep recipe for the week and reheated the goat cheese rounds just before eating in the microwave for about 15-20 seconds and they were delish! Not quite as good as freshly fried, but the flavor and texture was still very tasty.

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