Baked beetroot and fried goat cheese salad – detailed cooking recipe. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. beets, peeled and sliced
- 0.5 tbsp. olive oil
- 0.25 Art. red wine vinegar
- 1 tbsp. l finely chopped rosemary leaves
- Cooking Oil
- 0.5 tbsp. flour
- 2 large eggs
- 1 tbsp. breadcrumbs with spices
- 350 gr goat cheese, cut into 12 pieces
- 1 tbsp. l mustard
- Pinch of sugar
- 12 tbsp. mixtures of greens
Recipes with similar ingredients: beets, breadcrumbs, cheese goat, lettuce, wine vinegar, rosemary, mustard
Recipe preparation:
- Preheat the oven to 200 ° C. Lay the beets on a large nasty. In a bowl, combine olive oil, vinegar, rosemary and some salt and pepper. Set aside a quarter of salad dressing, and water the beets for the rest. Bake until the beets are soft, 45-50 minutes.
- While the beets are cooking, heat in a large frying pan on medium heat vegetable oil, poured 0.5 cm. Put flour, eggs and breadcrumbs into separate shallow bowls. Roll pieces of cheese, first in flour, then in an egg, then in breadcrumbs. Fry the cheese until dark golden, 1-2 minutes each side. Dry on paper towels.
- Add mustard and sugar to the remaining dressing, mix it with greens in a large bowl. Arrange the greens in 6 plates, on top put the beets and 2 slices of fried cheese.
