Roasted Beets & Fried Goat Cheese

Posted on Oct 2, 2013 in | Comments Off on Roasted Beets & Fried Goat Cheese

Roasted Beets & Fried Goat Cheese

Roasted Beets & Fried Goat Cheese


  • 4 Medium Roasted Beets (see instructions above)
  • 16oz Goat Cheese (1 Log)
  • 1 Egg
  • 1 cup Panko (Japanese Bread Crumbs)
  • 1/2 teaspoon Garlic Salt
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Oregano
  • 3 teaspoons Dried Parsley
  • Salt & pepper


  • Chopped Hazelnuts
  • Balsamic Reduction


You can either buy the balsamic reduction or make it yourself.  To make the balsamic reduction, heat balsamic vinegar in a saucepan at a simmer for about 30-40 minutes until it become thick enough to coat the back of the spoon.  Voila balsamic reduction!


Step 1
Freeze the goat cheese log for about 15 minutes prior to slicing. To easily slice goat cheese, use a serrated knife and make it sure it is clean after each slice. Or you can always use non flavored dental floss as well. Slice the goat cheese into 8 slices. Place them on a plate and chill in the refrigerator for 15 minutes.
Step 2
In a medium bowl good for dredging, beat the egg. In a separate bowl, mix the panko, garlic salt, thyme, dried parsley, salt & pepper. Heat a pan over medium heat with oil & butter. Dredge each goat cheese slice in the egg and then coat both sides with the panko mixture.
Step 3
Fry each on each side each goat cheese slice just until it turns golden brown. You do not want the goat cheese to get runny and melty.
Step 4
Peel the roasted beets and slice into rounds, about 1/2" thick. Arrange alternating rounds of fried goat cheese & rounds of beets. Top with chopped hazelnuts & drizzle with balsamic reduction. Serve immediately.
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