Quinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese

A recipe for a market-inspired salad with baby arugula, fresh herbs, fennel, quinoa, roasted golden beets all topped with oozing balls of fried goat cheese. Quinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese recipe | FoodforMyFamily.com
We approach the market tentatively in the fall. The number of vendors dwindles each week, and it’s difficult to know when to expect them to disappear completely until spring. The sun shining, the air far warmer than is usual or expected for November, we wandered through the aisles, and we were not disappointed.

I happily show up long before the market is bustling in the spring, hoping to score ramps and morels and some overwintered root vegetables. In the fall, I linger, and I rejoice as farmers set out late season arugula, spinach, and bunches of tiny, vibrant radishes – a return from those chilled spring days.
Quinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese recipe | FoodforMyFamily.comQuinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese recipe | FoodforMyFamily.com
This salad takes a bit of forethought. You have to roast beets and prepare quinoa, which aren’t the quickest of tasks. However, this can be done well in advance. If you are motivated to spend a few hours on meal prep over the weekend, these can sit and wait a few days in the refrigerator for you until you’re ready to toss them all together into a quick salad one night, frying up the goat cheese just before serving.

In the end, it all comes together into a fresh and earthy mix of autumn.
Quinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese recipe | FoodforMyFamily.comQuinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese recipe | FoodforMyFamily.com

Quinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese

 

Ingredients

  • For the quinoa
  • 1 ½ cups water
  • ½ cup red wine
  • 1 cup red quinoa, rinsed
  • For the beets
  • 1 pound baby golden beets
  • 1 teaspoon oil
  • For the fried goat cheese
  • 4 ounces goat cheese
  • 1 cup rice flour
  • 1 large egg
  • ½ cup club soda
  • Oil for frying
  • For the salad
  • 2 cups baby arugula
  • ¼ cup thinly sliced fennel
  • 1 watermelon radish, cut into matchsticks
  • ¼ cup apple cider vinegar
  • 1 teaspoon honey
  • ½ teaspoon minced fresh oregano
  • ½ teaspoon fresh thyme
  • ½ teaspoon salt
  • ⅓ cup extra virgin olive oil

Directions

  1. Preheat the oven to 375°F. Roast the beets by tossing them in oil and spreading them on a baking sheet in a single layer. Bake for 45 minutes. Allow to cool slightly, peel, and then chill until you are ready to prepare the salad.
  2. Prepare the quinoa, bringing the water, wine, and quinoa to a boil in a medium saucepan. Once boiling, reduce heat, cover, and simmer until all the liquid is absorbed, about 15-20 minutes. Cool completely.
  3. Scoop the goat cheese into 2-teaspoon-sized balls. Freeze until firm.
  4. For the salad, combine the cooled beets and quinoa with the fennel, arugula, and radishes. In a small bowl or jar, whisk together the apple cider vinegar, honey, herbs, and salt. Slowly whisk in the olive oil. Toss the salad
  5. When ready to serve, fry the goat cheese balls. Heat 2-3 inches of oil to 375°F. Whisk together the rice flour, egg, and club soda. Dip frozen goat cheese balls into the batter. Fry about 2 minutes on each side. Serve goat cheese balls over salad.
Recipe type: Salad
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings

 
It’s that time of the month. Wondering what to do with what’s in season this month? We’re sharing what we’re doing for Eat Seasonal. Follow along using #eatseasonal.

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Maple Spiced Winter Vegetable and Kale Bowl by Floating Kitchen
Butternut Squash, Mushroom and Poblano Enchiladas by Completely Delicious
Quinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese recipe | FoodforMyFamily.com

Comments

  1. This salad looks so delicious — I love everything you’ve got in here! And fried goat cheese balls? I need to try that!

  2. Next month our Farmers market goes down to just once a month. I’lll be so sad then! This salad is just gorgeous and I’m loving that goat cheese!

  3. Taking a little time to plan beforehand is totally worth it for a delicious meal like this! I first tried fennel a few years ago and was hooked!

  4. This looks awesome and a double YES YES to fried goat cheese!!

  5. I need more fried cheese balls in my life. I’m keeping up the beets and quinoa (loving red), but more cheese, please.

  6. Loving everything about this salad. Especially those cheese balls! I bet the rice flour gives them a slight crunch–can’t wait to try!

  7. LOVE LOVE LOVE Goat cheese always treat to eat.

  8. when I saw “Fried Goat Cheese” I had to take a look and glad that I did and love the roasted beets, love them in the tian too, as well as arugula, so thank you for this too!

  9. So tasty! Great recipe!

  10. Great food for the family weekend. I will do this week.

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