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Roasted Beet and Goat Cheese Salad

Ree Drummond : Food Network
  • 70 minutes
  • Serves 6

INGREDIENTS

2

lbs Beets, wedges

12 cups

Greens, mixed

1 tbsp

Rosemary, fresh

2

Eggs, large

1 tbsp

Dijon mustard

1/2 cup

All-purpose flour

1

Kosher salt and freshly ground black pepper

1 pinch

Sugar

1/2 cup

Olive oil, extra-virgin

1/4 cup

Red wine vinegar

1

Vegetable oil

1 cup

Breadcrumbs, seasoned

3

goat cheese logs, cut into 12 slices