Roasted Beets, Fried Goat Cheese, Arugula with Maple Balsamic Glaze

If I see fried goat cheese on a menu, I order it every time. I love goat cheese in its natural non-fried state…but throw a crispy deep fried coating onto it and its just heavenly. I’ve had many versions of goat cheese salads, fried and not fried, and I’ve never been disappointed. The last “salad” we had was on the appetizer menu of a local restaurant we were at. It was roasted beets, arugula, and fried goat cheese balls sitting in a maple balsamic glaze…and that is how we got here. I knew I could re-create this at home, so I did, and it totally turned out.

Making this recipe meant buying beets for my first time ever! They just haven’t been something I have cooked with before. The color is obviously beautiful and can be used to dye other foods…I’ve got my wheels turning. Roasting them is simple, olive oil, salt, and pepper.

I actually roasted the beets a day ahead and used them for the salad the next day. They can also be frozen after roasting for easy use later! Paired with warm gooey goat cheese, peppery arugula, and sweet maple balsamic glaze…so good! Hope you enjoy!

Roasted Beet Fried Goat Cheese Salad with Maple Balsamic Glaze

Author Laura Doerr


  • 1/2 lb fresh beets
  • olive oil
  • salt and pepper
  • 2 cups arugula
  • 16 oz goat cheese
  • 1/2 cup flour
  • 1 cup panko bread crumbs
  • 2 tsp dried parsley
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 2 eggs beaten
  • olive oil for pan frying

For the dressing

  • 2 tbsp pure maple syrup
  • 1 tbsp balsamic glaze or vinegar
  • 1 tbsp olive oil
  • splash lemon juice


To roast the beets

  1. Preheat oven to 450 degrees. Line a baking sheet with 2 layers of foil. Place whole beets (bulb only) onto the foil and drizzle with olive oil, and season with salt and pepper. Using the top layer of foil, wrap the foil around the beets. Bake for 1 hour, or until fork tender. Cool and peel outer skin off. Slice into round disks.

For the fried goat cheese

  1. Place the goat cheese log in the freezer about 10-15 minutes before you're ready to slice, it will make it easier. While chilling, prepare the breading "stations". In a shallow bowl combine the panko bread crumbs, parsley, thyme, garlic, salt and pepper. In a separate shallow bowl add the flour. In a third bowl whisk the 2 eggs together. 

  2. Slice the goat cheese in 1/2 inch slices. Be gentile, some slices can tend to break. Roll a slice of the cheese into the flour to coat, then the egg, then the panko mixture coating all sides. Place on a baking sheet, and repeat until all slices are coated. 

  3. In a skillet add enough olive oil just to coat the bottom of the pan about 1/4 inch deep. You don't want to dunk the cheese, just pan fry the bottom. Heat the oil over med-high heat. Gently add the goat cheese into the oil, it should sizzle when it hits the pan, if it does not, the oil is not hot enough yet. Fry for 2-3 minutes on each side, until golden brown. Remove slices onto a paper towel lined plate to soak up any excess oil.

Dressing and Assembly

  1. Whisk together all of the dressing ingredients. Plate the salad as a single serve or as an appetizer for people to build their own. Place arugula on a platter, then the roasted beets, then the fried goat cheese. Drizzle desired amount of dressing over everything! Enjoy!

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