Beet Salad With Goat Cheese Medallions

By Beech-Nut

Beet Salad With Goat Cheese Medallions
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What you’ll need:

Main Ingredients

  • 1 jar (4.25 oz) Beech-Nut Naturals beets, pear and pomegranate
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 6 cups baby arugula
  • 1/2 cup thinly sliced red onion
  • 2 cooked beets, peeled and cut into chunks
  • 1/2 cup walnut halves, toasted

Goat Cheese Medallions

  • 1 log goat cheese (about 4 oz)
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 3/4 cup panko bread crumbs
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp vegetable oil

Prep Time: 20 minutes | Cook Time: 10 minutes | Servings: 4 servings


Goat Cheese Medallions: Place cheese in freezer for 30 minutes or until firm. Meanwhile, place flour in shallow bowl; in separate shallow bowl, beat egg with 1 tbsp water. In another shallow bowl, combine breadcrumbs with pepper.

Slice cheese into 8 rounds; coat each round in flour, then egg, then bread crumbs. In large nonstick skillet, heat oil over medium heat; cook rounds for 2 to 3 minutes per side or until golden brown. Transfer to paper towel–lined plate.

Salad: In large bowl, whisk together oil, vinegar, salt and pepper. Add arugula and onion; toss until coated. Arrange salad on serving platter. Place beets in same bowl; toss to coat with any residual dressing. Scatter beets and walnuts over salad.

Arrange overlapping cheese rounds along the length of the salad, overlapping slightly. Spoon half of the Beech-Nut Naturals beets, pear and pomegranate over cheese; serve remainder on the side.

Tip: To toast walnuts, place in single layer on baking sheet; bake in 350°F oven for 10 minutes or until fragrant.