• (8) oz spring mix lettuce
  • (8) oz cooked and peeled beets, chopped
  • (4) oz goat cheese, chopped
  • (1) cup bread crumbs, panko or fresh
  • (1) egg, beaten
  • canola oil
  • (½) cup candied walnuts, chopped
  • balsamic vinaigrette
  • (1) small red onion, sliced (optional)


  1. Bread the chopped goat cheese by first dipping in the whisked egg and then rolling in the bread crumbs
  2. Place breaded goat cheese in refrigerator until ready to fry
  3. Add about a cup of canola oil to a small pan and put over medium heat
  4. When oil is hot and ready for frying, add the breaded goat cheese in batches, so not to overcrowd the pan
  5. Flip goat cheese when begins to brown, about 1-2 minutes
  6. After another minute or two, remove fried goat cheese and place on a paper towel lined dish to drain
  7. Continue this process until all goat cheese is fried, golden brown
  8. In a large salad bowl, add the spring mix with the balsamic dressing and toss well
  9. Add the remaining ingredients in the salad and toss again
  10. Plate, serve and enjoy!
Beet Salad with Goat Cheese Fritters & Candied Walnuts
Beet Salad with Goat Cheese Fritters & Candied Walnuts