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Beet, Mint, and Goat Cheese Salad Recipe

Beet, Mint, and Goat Cheese Salad Recipe

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Ingredients

Count

Nutrition

571

Calories

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Ingredients:

Serving

2 lb red and yellow beets (miniature preferred), trimmed
1 log (10 oz) fresh goat cheese, cold (must be cold or cheese won'tsp slice well)
1/2 cup flour
2 large eggs, lightly beaten
2 tbsp chopped fresh parsley leaves
1/2 cup unseasoned bread crumbs
2 tbsp extra-virgin olive oil
3 tbsp butter
3 tbsp chopped fresh mint leaves
1 tbsp fresh lemon juice
salt and pepper to taste
2 heaping cups mesclun salad, washed and dried
2 tbsp aged balsamic vinegar

Directions:

1. Bring a medium saucepan of salted water to a boil over high heat. Add beets; return to a boil then reduce heat and cook gently until tender, approximately 15 to 25 minutes. (Miniature beets will take as little as 10 minutes; large beets could take 30 minutes.) Remove pan from heat and allow beets to cool completely in the cooking liquid before draining. (This can take up to one hour, and can also be done up to 1 day in advance just refrigerate.) Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Trim curly ends, cut beets into wedges; set aside. (Some beets peel more easily than others. Do the peeling over the sink, as it's a messy job. Always slice on a cutting board so as not to stain the countertop.)
2. Cut the goat cheese log into disks, about 1/2-inch thick, yielding 8 to 10 rounds. Place the flour on a small plate. Lightly beat the eggs in a shallow bowl. In another shallow bowl, combine the chopped parsley and breadcrumbs. Line up the three plates next to each other. Dip each goat cheese round first in the flour, turning to coat, then in the egg, then in the bread crumbs.
3. Heat the oil in a medium skillet over medium heat. (a nonstick skillet is best for ease in clean-up.) Add the breaded goat cheese rounds and lightly brown both sides. Use tongs to carefully flip rounds. Drain on paper towels.
4. Warm the butter in a medium saucepan over low heat. Add the beets and cook 3 minutes, stirring to coat. Stir in mint, then lemon juice, salt and pepper.
5. To serve: Place salad greens on plates, top with several wedges of beets and 1 or 2 rounds of warm goat cheese. Drizzle with balsamic vinegar and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	570.73 Kcal (2390 kJ)
Calories from fat	204.89 Kcal
		% Daily Value*
Total Fat	22.77g	35%
Cholesterol	115.9mg	39%
Sodium	938.89mg	39%
Potassium	897.42mg	19%
Total Carbs	83.81g	28%
Sugars	44.32g	177%
Dietary Fiber	10.79g	43%
Protein	11.81g	24%
Vitamin C	18.7mg	31%
Vitamin A	0.7mg	22%
Iron	71.1mg	395%
Calcium	165.4mg	17%

Amount Per 100 g
Calories	134.39 Kcal (563 kJ)
Calories from fat	48.24 Kcal
		% Daily Value*
Total Fat	5.36g	35%
Cholesterol	27.29mg	39%
Sodium	221.08mg	39%
Potassium	211.31mg	19%
Total Carbs	19.73g	28%
Sugars	10.44g	177%
Dietary Fiber	2.54g	43%
Protein	2.78g	24%
Vitamin C	4.4mg	31%
Vitamin A	0.2mg	22%
Iron	16.7mg	395%
Calcium	38.9mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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