Goat Cheese Salad with Roasted Beets

Instructions

1. Preheat oven to 400 degrees. Rinse the beets, wrap them in tin foil, and place them on a baking sheet and roast for about an hour or until fork tender. Remove them from the oven and, once they’ve cooled enough to handle, remove the skins by rubbing the beet with a paper towel – the skin should come right off. Slice the beets and place in the fridge to chill.
2. In a small bowl mix the flour, breadcrumbs, herbs, and salt. In another small bowl beat the egg with a fork. Carefully slice the goat cheese into 1-ounce discs and coat each with the egg and then the breadcrumbs. Lay the discs on a plate or baking sheet and once all discs are coated move them to the freezer and let them chill for 5 minutes.
3. While the goat cheese is chilling, heat 2 tablespoons in a medium pan over medium heat. Remove the goat cheese from the freezer and pan fry on each side until golden (depending on the size of your pan this may need to be done in batches). Carefully remove the goat cheese from the pan to a plate lined with paper towels to drain.
4. In a large bowl, whisk 3 tablespoons of olive oil with the balsamic. Season the dressing with a few pinches of salt and pepper. Add the lettuce and toss to coat in the dressing. Divide the dressed lettuce evenly among four plates. Tuck the sliced beets into the lettuce. Top with the breaded goat cheese.. Season each salad with a pinch of kosher salt and fresh ground pepper.