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Beet Salad with Goat Cheese Medallions
Course: Salads, Side Dish
Servings: 4 people
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/4 tsp each salt and 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
- 1 jar (4.25oz) Beech-Nut Beets, Pear and Pomegranate puree
Goat Cheese Medalions
- 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
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.
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 Beets, Pear and Pomegranate puree 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.