Tuesday November 20, 2012
During winter months I always find it especially hard to stomach a cold salad (I truly commend those who can stick to an “all-salad” diet) but at the same time, I’m always trying to incorporate healthy yet satisfying options, especially with the heavier holiday meals around the corner. And if you’re reading this now, you’ll know how much I love roasting vegetables.
This combination of root vegetables is one of my favorite winter salads — fresh beets, sweet carrots, tossed together with a touch savory balsamic vinegar. And you’re probably wondering about this borderline Paula Deen addition of fried cheese and how it fits into this seemingly healthy salad. You’re right, it doesn’t BUT it’s something that you won’t regret eating.
For more great additions to your holiday meals try these recipes!
Roasted Root Vegetable Salad with Fried Goat Cheese
3-4 beets, washed
1 bunch of carrots, about 6-7
6 tbsp low-fat goat cheese
2 tbsp balsamic vinegar
Salt and pepper
1/2 cup panko crust
1 egg, for egg wash
5 walnuts, finely chopped (optional)
Preheat oven at 375. Place each beet at the center of separate pieces of parchment paper, season each one with olive oil and a pinch of salt, then wrap tightly. Place each wrapped beet on the top rack and roast for approximately 1 hour.
While beets are roasting, prepare cheese. Using a melon ball, scoop goat cheese from package and roll into balls or desired shape. Set aside. Peel then cut carrots into halves, place onto baking sheet with a drizzle of olive oil and pinch of salt. Set aside.
When beets are 3/4 of the way finished roasting, place carrots in oven and roast for another 15 minutes. Remove vegetables from oven, peel and cut into desired shape, then place into a large salad bowl. Let cool.
While vegetables are cooling, prepare cheese. Heat 1 cup of oil in a non-stick deep skillet on medium-high heat. Dredge prepared cheese [balls] in egg wash, cover with panko crumbs, then drop into oil. Fry until golden brown and remove using slotted spoon. Set onto paper towels to remove excess oil.
Lastly, add favorite salad mix to roast vegetables, and toss with chopped walnuts, pepper, and balsamic vinegar. Plate and serve with goat cheese.