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Roasted Vegetables with Fried Goat Cheese Salad Recipe

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!
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4


  • For the roasted vegetables:
  • 1 lb beets peeled, cut into 1 -2 inch chunks
  • 1 lb carrots cut into 1/2 inch to 1 inch cunks
  • 1/2 red onion roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic salt
  • For the fried goat cheese:
  • 4 oz goat cheese I usually buy one of those small logs with pepper on it, plain is just fine
  • 1/4 cup milk
  • 1/3 cup Italian style panko breadcrumbs you could use regular breadcrumbs too
  • 2 tablespoons olive oil


For the roasted vegetables:

  • Line a baking sheet with aluminum foil and set aside.
  • Preheat oven to 400 degrees.
  • Put beet, carrot and red onion pieces directly onto the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt and garlic salt.
  • Bake for 45-50 minutes, until vegetables are tender with poked with a fork. Remove from oven, and transfer vegetables to a bowl.

For the fried goat cheese:

  • Freeze goat cheese for 30 minutes, or until firm to touch.
  • Cut goat cheese into discs, and cut each disk into 3rd or 4ths, so that you have about 1/2 inch to 1 inch pieces.
  • Pour milk into one bowl, and breadcrumbs into another bowl.
  • Over medium-high heat, heat olive oil in a large frying pan (preferably nonstick). Let oil heat up while you prepare the goat cheese pieces.
  • One at a time, take a piece of goat cheese, dredge it through the milk, and then the breadcrumbs, pressing the breadcrumbs onto the goat cheese so that all sides are covered. Put piece of goat cheese into the frying pan and repeat until all the goat cheese is in the pan.
  • Fry the goat cheese for 1 minute, then gently flip it and fry it for another minute, until both sides are slightly golden brown. Remove from heat, and transfer fried goat cheese pieces onto a paper towel lined plate.
  • Put goat cheese pieces on top of roasted vegetables, stir, and enjoy.
  • This salad serves great both warm and cold.


Serving: 1g | Calories: 454kcal | Carbohydrates: 29g | Protein: 33g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 78mg | Sodium: 893mg | Fiber: 6g | Sugar: 14g