Howdy Sprinkled with Flour readers! I’m Brandy from the blog Nutmeg Nanny. Today I’m bringing you a tasty salad that is perfect for spring and summer.

I have always had a special place in my heart for pickled beets. I grew up eating them and even requested them with dinner as a kid. Most of my friends would freak out at the thought of eating a beet but I was so on board with the idea. Especially when they are perfectly pickled and harvested from your own garden. You cannot go wrong.

It wasn’t till I was in my 20’s that I finally tried goat cheese. I feel head over heels in love. I was a little annoyed with myself for waiting so long to finally bite the bullet and give it a try. Now I will put it on just about anything. I have even been known to spread it on crackers and call it lunch. To each his {or I guess in my case, her} own….right?

So naturally beets and goat cheese are a perfect pair. The tanginess from the pickled beets and the creaminess from the goat cheese just work together in a way that can only be described as amazing. Who knew one person could be so in love with a vegetable and cheese?

For this salad I like to do a quick pickle on my beets and pan fry the goat cheese so it’s crispy and super creamy. If you don’t feel like going through the whole process of pickling your own beets {which I swear is easy!} you can always buy them at the store. Fresh pickled beets are normally found in the produce section in the case near all the pre-chopped vegetables and fruits. Oh and a small fun tip. Freeze your goat cheese for about 30 minutes so it’s firm and slice it with plain dental floss. It will make perfect little rounds that are ideal for frying!

Fried goat cheese and beet salad

Yield 2 servings

For pickled beets:

2 regular sized fresh red beets

2 tablespoons apple cider vinegar

2 teaspoons brown sugar

2 teaspoons olive oil

1/4 teaspoon dry mustard powder

For fried goat cheese:

16 ounce log fresh goat cheese

1 cup panko bread crumbs

2 teaspoons Italian blend seasoning

Salt and pepper, to taste

2 large eggs, beaten

1/2 cup all purpose flour

Olive oil

For salad:

8 cups mixed baby greens

Balsamic vinegar

Extra virgin olive oil

1/2 cup walnuts, toasted

For beets:

Cut off beet tops and slice beets into four equal pieces.  Add to small pot and cover with water. Boil for about 30 minutes until soft. You do not want them falling apart, just fork tender.

Rinse and immediately cool down by running cold water over the beets. Using your hands simply rub the peel of the beet off. It should come off very easily at this point.

Chop beets into bite size pieces or slices.

In a medium sized bowl whisk together apple cider vinegar, brown sugar, olive oil and dry mustard powder. Add in cut beets, toss and let sit for at least 30 minutes at room temperature.

For fried goat cheese:

Freeze your goat cheese for about 30 minutes until it’s solid but not totally frozen. 

While your cheese is hardening mix together panko bread crumbs, Italian seasoning, salt and pepper, set aside. Set up a breading line in the following order: flour, egg, bread crumbs, parchment/wax paper covered large wooden cutting board.

Remove cheese from freezer and slice into 1/2 inch rounds by using plain dental floss or a knife. If using a knife make sure to wipe it off after each cut to stop it from crumbling.

If any of your pieces fall apart just pat it together and try to keep a somewhat round shape. It does not have to be perfect.

Take goat cheese rounds and dip in flour, then egg and then goat in panko/herb mixture. Lay onto lined cutting board. Continue until all slices have been coated.

If your cheese is really soft pop it into the freezer for about 5 minutes to chill.

Take a large high-sided skillet, cover the bottom with olive oil and add to range over medium-high heat. Once oil is hot, fry goat cheese rounds until crispy on both sides.

Gently remove fried goat cheese from the skillet onto a paper towel lined plate to help soak up any remaining olive oil.  Serve fried goat cheese warm.

For salad:

Lay out four salad bowls and add 2 cups mixed green per bowl.  Top with equal amounts pickled beets and walnuts. Drizzle with a little balsamic vinegar and olive oil. Top each salad with an equal amount of goat cheese rounds. You should get enough for at least 2 – 3 rounds per salad.

Source: Pickled beet recipe from Simply Recipes