Breaded Goats Cheese Salad

with Beetroot and Pecans
Enjoy a mix of nutty rocket, earthy beetroot, tangy goat cheese and sweet pecans.
706 Reviews
Cals 651 · Prot 31 · Carbs 48 · Fat 40
Vegetarian
Low Carb
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30 min
Breaded Goats Cheese Salad with Beetroot and Pecans
Enjoy a mix of nutty rocket, earthy beetroot, tangy goat cheese and sweet pecans.
706 Reviews
Cals 651 · Prot 31 · Carbs 48 · Fat 40
Vegetarian
Low Carb
Try Hello Chef Now
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Ingredients
Number of People:
Cheese
Rind-on goats cheese barrel 4*
180 Grams
Plain flour 10*11*
30 Grams
Eggs 5*
1 Piece
Panko bread crumbs 10*11*12*
60 Grams
Vegetable oil
1 Tbsp
Salad
Cooked beetroot
200 Grams
Rocket
40 Grams
Baby spinach
60 Grams
Candied pecans
Agave syrup
10 Grams
Honey
20 Grams
Water
5 ML
Pecan nuts 2*
40 Grams
Dressing
Fresh chives
15 Grams
White balsamic vinegar 14*
15 ML
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *5 Eggs, *12 Lupin, *2 Tree Nuts, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2725 / 651
Fats (g) 40
of which saturated (g) 17.9
Carbohydrates (g) 48
of which sugars (g) 16.2
Fibers (g) 5.5
Proteins (g) 30.8
Salt (g) 1.9
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Bread cheese

1 Bread cheese

Preheat the oven to 200°C/180°C fan. Slice each goat cheese barrel into 10-12 pieces. Add the flour, eggs and panko bread crumbs to three separate shallow bowls. Whisk the eggs. Turn the cheese slices, one by one, in the flour, before dipping them in the eggs and finally coating them in bread crumbs. Transfer to a plate and refrigerate until step 4.
Roast pecans

2 Roast pecans

Combine the agave syrup and honey with a splash of water in a bowl. Add the pecan nuts and toss until fully coated. Line an oven tray with baking paper. Place the coated pecan nuts on the lined baking tray, drizzle in the syrup and roast for 3-5 min. Watch them carefully so they don't burn! Set aside to cool.
Make dressing

3 Make dressing

Finely chop the chives. Add the chives, the balsamic vinegar, olive oil, salt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing.
Tumble greens

4 Tumble greens

Drain the beetroots and pat them dry with kitchen paper. Slice the beetroots. In a large bowl, toss the rocket and baby spinach in the dressing. Set aside.
Fry cheese

5 Fry cheese

Heat a non-stick pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the breaded cheese and cook for 3 min on either side or until golden and crispy. If frying in batches, place the fried cheeses on a baking tray and keep warm in the oven.
Serve

6 Serve

Layer the rocket and spinach mix and the beetroot slices onto individual plates. Top with the fried goat cheese and garnish with the candied pecan nuts.
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