Crispy Goat Cheese Beet Salad

9 hours ago 2

A close-up of a salad with crispy Fried Goat Cheese medallions, mixed greens, and cubed roasted beets, all garnished with chopped chives.

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This Beet Goat Cheese Salad with Honey Mustard Vinaigrette is the perfect balance of creamy, crunchy, tangy, and sweet, offering a delightful mix of textures and flavors.

Know Before You Scroll

Servings: 4

Prep: 20 minutes

Cook: 45 minutes

Total Time: 1 hour 5 minutes

Sweet roasted beets, tangy lemon vinaigrette, creamy goat cheese, and a crispy, golden crunch—this is a texture dream with fresh, herby flavor in every bite.

Intermediate. Roasting, breading, frying—it’s all simple stuff, but timing and temp matter to get that perfect crispy cheese.

Beets, goat cheese, mixed greens, fresh herbs (basil, chives, parsley, or thyme), honey, all-purpose flour, egg, panko breadcrumbs, kosher salt, black pepper, olive oil, lemon, garlic, Dijon mustard.

Oven, foil, sharp knife, cutting board, three shallow bowls, skillet, tongs or spatula, whisk, small mixing bowl, large mixing bowl, paper towels.

Freeze the goat cheese rounds before breading and again before frying—this keeps them firm and helps that beautiful crispy crust hold up.

Buy pre-cooked beets from the produce section to skip the roasting step. They’re a great shortcut and still taste amazing.

No goat cheese? Creamy feta works great, especially if you’re not into frying. Just crumble it and toss it in.

A white plate with a fresh Beet Goat Cheese Salad—mixed greens, diced beets, creamy herb dressing, and eight golden-brown breaded goat cheese rounds drizzled with honey, with two forks resting on the side.

Perfecting This Recipe

This beet goat cheese salad with honey and herbs started as a simple “use up the beets” idea and turned into something way more exciting than we planned. At first, we tried tossing everything raw and calling it a day (honestly… meh). Then we went the classic route—just roasted beets and crumbled goat cheese. Good, but not wow. The game-changer? Crispy goat cheese rounds. That golden crust, the melty center, the crunch with the creamy? It changed everything. Add a drizzle of honey, lots of fresh herbs, and a tangy lemon vinaigrette, and boom—this salad officially became a full-blown obsession.

Close-up of a Beet Salad with mixed greens, roasted beet cubes, and crispy breaded goat cheese rounds—one cut open to reveal the creamy interior; garnished with chopped chives.

Ingredient Notes

Soft fresh goat cheese (chèvre) – creamy and tangy, perfect for both crumbling and frying.

Feta (for crumbling only): Salty and firm, adds a punchy bite to the salad.

Vegan soft cheese: Choose spreadable or log-style dairy-free options for a plant-based version.

Fresh medium-sized red beets – sweet, earthy, and ideal when roasted until tender.

Use pre-cooked packaged beets (like Love Beets) to save time—just dice and go. Golden beets also work and have a slightly milder flavor.

Spring mix, baby spinach, or arugula – fresh, tender, and peppery greens that balance the rich goat cheese and sweet beets..

Any leafy greens will work: try kale (massaged), romaine (for crunch), or butter lettuce.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Roast the Beets

Let’s start with the beets. Wrap each one in foil and roast at 400 degrees for about an hour—until they’re fork-tender and super sweet. Let them cool, peel off the skins, and slice them up however you like.

Chopped roasted beets on a white plate, perfect for Beet Goat Cheese Salad with herbs and honey.

Prep the Goat Cheese

Take that creamy goat cheese and divide it up. Crumble half and set it aside. The other half? Slice into thick little rounds and pop them in the freezer for 15–20 minutes so they firm up for frying.

A bowl filled with crumbled white cheese, set against a plain white background.

Bread the Cheese

Now for the breading. Set up three bowls—flour in one, whisked egg in another, and panko breadcrumbs in the third. Season each one with salt and pepper. Dredge your chilled goat cheese rounds through all three. If they’re getting too soft, freeze ’em again for a few more minutes.

cheese pieces coated in flour, dipped in egg wash, covered in breadcrumbs mixed with herbs, and arranged breaded cheese rounds on a plate, ready to cook. Perfect for topping a beet goat cheese salad.

Fry the Cheese

Heat some olive oil in a skillet over medium heat. Carefully add those breaded rounds and fry until golden and crisp—about 2 minutes per side. Drain on paper towels and try not to eat them all right away.

on the left, breaded round slices of fried goat cheese are sizzling in a pan; on the right, the cooked slices rest on a paper towel-lined plate, revealing a crispy, golden-brown finish.

Make the Vinaigrette

In a small bowl, whisk together lemon zest and juice, garlic, a little mustard, and honey. Slowly stream in olive oil until it’s silky and smooth. Season with salt and pepper to taste.

A clear glass bowl containing a yellow liquid mixture with a slightly grainy texture, likely infused with honey and herbs, viewed from above, set against a white background.

Assemble the Salad

In a big bowl, toss the roasted beets and mixed greens with that tangy vinaigrette. Gently fold in the crumbled goat cheese. The color combo? So good.

A plate of Beet Goat Cheese Salad with leafy greens, diced beets, crumbled cheese, and fresh herbs, all mixed together and served on a white dish.

Finish and Serve

Transfer to a serving platter and top with your golden, crispy goat cheese rounds. Drizzle with honey, sprinkle fresh herbs, crack a little extra black pepper on top, and that’s it. So fresh, so creamy, so crunchy—it’s the kind of salad that makes you feel fancy but in the best, easiest way.

A white plate holds a vibrant salad of leafy greens, diced beets, and feta cheese, highlighted by crispy fried goat cheese rounds. A fork and spoon rest nearby, with a small bowl of dressing on the side.

A close-up of a salad with crispy Fried Goat Cheese medallions, mixed greens, and cubed roasted beets, all garnished with chopped chives.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Serves 4

▢ 3 medium beets
▢ 8 oz goat cheese (half crumbled, half sliced into rounds)
▢ 4 oz mixed greens
▢ 2-3 tablespoons chopped fresh herbs (basil, chives, parsley, or thyme)
▢ 1 tablespoon honey (for drizzling)

For the Crispy Goat Cheese:

▢ ¼ cup all-purpose flour
▢ 1 egg
▢ ½ cup panko breadcrumbs
▢ Kosher salt & black pepper
▢ 4 oz goat cheese (sliced into ½-inch rounds (from the 8 oz above))
▢ ¼ cup olive oil (for frying)

For the Vinaigrette:

▢ 1 lemon (zested and juiced)
▢ 1 garlic clove (finely grated)
▢ 2 teaspoons Dijon mustard
▢ 1 teaspoon honey
▢ 3 tablespoons extra virgin olive oil
▢ Salt & pepper to taste

Wrap each beet in foil and roast at 400°F (200°C) for 45–60 minutes, until fork-tender. Let cool, then peel and slice or dice.
Crumble half of the goat cheese and set aside. Slice the other half into ½-inch rounds and freeze for 15–20 minutes until firm.
Set up three shallow bowls—one with flour, one with whisked egg, and one with panko. Season each with salt and pepper. Dredge the chilled goat cheese rounds through flour, egg, then panko. Freeze again for 10 minutes if needed.
Heat olive oil in a skillet over medium heat. Fry goat cheese rounds 2 minutes per side or until golden. Transfer to paper towels to drain.
In a bowl, whisk lemon zest, juice, garlic, mustard, and 1 teaspoon honey. Slowly whisk in olive oil. Season to taste.
In a large bowl, toss the roasted beets and greens with the vinaigrette. Add crumbled goat cheese and gently toss again. Transfer to a serving platter or plates.
Top the salad with crispy goat cheese rounds. Drizzle with honey, sprinkle with fresh herbs, and finish with extra black pepper. Serve immediately.

Erren’s Top Tips

Freeze the goat cheese before breading AND before frying. This keeps it from falling apart when you handle or fry it. Soft goat cheese = melty mess.
Use gloves or paper towels when peeling beets. It keeps your hands from turning pink for days.
Season every layer. A little salt and pepper in the flour, egg, and panko makes the crispy cheese way more flavorful.
Chop herbs right before serving. They taste fresher and add a beautiful pop of color.
Slice beets evenly. Same-size pieces roast evenly and look prettier in the bowl.
Don’t overcrowd the pan. Fry goat cheese in batches so they crisp up nicely instead of getting soggy.

Storage & Freezing Instructions

Storage:

Assembled salad: Best eaten fresh! Once the crispy goat cheese hits the greens, it starts to soften quickly.
Components (stored separately):
- Roasted beets – store in the fridge in an airtight container for up to 4 days.
- Vinaigrette – lasts up to 1 week in the fridge.
- Crumbled goat cheese – store airtight for 4–5 days.
- Unfried breaded cheese rounds – freeze on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Fry straight from frozen!

Freezing:

The full salad isn’t freezer-friendly, but the breaded goat cheese rounds freeze beautifully. Perfect for meal prep!

FAQs

Can I make this salad ahead of time?

Yes—just keep the components separate. Roast the beets, prep the vinaigrette, and bread the goat cheese in advance. Assemble right before serving for best texture.

Can I use pre-cooked beets?

Totally! Store-bought cooked beets save time and still taste great. Look for them in the produce section near the salads.

Is there a dairy-free option?

You can skip the goat cheese or swap in a vegan soft cheese. The crispy texture will be missing, but it’ll still be fresh and flavorful with the herbs and vinaigrette.