Salad with Beets and Goat Cheese
A delicious salad with the added wonderfulness of beets and "fried" cheese.
- 3 handfuls salad greens
- 1/3 c red onion sliced
- 1/3 c cucumber sliced
- 1 Tbsp pine nuts
- 1 Tbsp hemp hearts
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- salt and pepper
- 6 beets roasted
- 4 oz goat cheese divided
- 1/3 c panko
- 1 egg whisked
Roast the beets in foil with olive oil, salt, pepper for 45-60 minutes at 400º. Check with a fork and remove to cool. When cooled, peel under running water. Slice into quarters.
When nearly ready to eat, mix the rest of the salad ingredients together and plate. Top salad with quartered beets.
Put panko and egg in separate bowls. Ball up the goat cheese (the size is preference-based—we like 'em smaller) and dip in each bowl to coat.
After the air fryer is preheated (about five minutes), place cheese balls in the basket for eight minutes without flipping. Gently remove with a spoon and place it onto the salad.