Enjoy this roasted vegetables with fried goat cheese salad recipe during the colder months. The roasted root vegetables pair perfectly with the tangy fried goat cheese pieces for a delicious vegetarian salad!
Happy November <- yup! November! It’s November, and I’m kind of in-denial-yet-super-excited-about-the-holidays. This year I’m really planning ahead for Thanksgiving and have some awesome recipes I’m really excited to share with you guys over the next few weeks.
During the fall, you always see root vegetables like beets and carrots in abundance, and I feel like they are not highlighted nearly enough. So today I’m sharing one of my favorite ways to enjoy roasted root vegetables – and that is in a warm salad, with fried goat cheese.
The first time I tried making fried goat cheese, it was a mess. It was as if the goat cheese melted immediately and didn’t hold it’s shape. I ended up with a skillet full of goat cheese breadcrumbs. There’s nothing wrong with that, it’s just not what I was going for. So I tried again, I found the perfect way to fry goat cheese for salads so that it keeps its shape: you freeze the goat cheese to harden it ahead of time. By freezing the goat cheese a little, it holds its shape, and doesn’t immediately melt when frying it up. YUM! I also found that all you need is a little bit of milk to get the breadcrumbs to stick. I tried it with both eggs and milk, and with eggs the goat cheese and breadcrumbs aren’t as delicate. It turns into something where your main flavor is thick breading. But, if you dunk the goat cheese in a little bit of milk and then coat the with breadcrumbs, you get this amazing light and airy texture and the goat cheese flavor is still front and center!
For Thanksgiving I always make roasted squash and sweet potatoes and make this 5 ingredient honey and goat cheese appetizer, this year I’m going to be including this roasted vegetables and fried goat cheese salad, because it just is so delicious!!
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