I set out to make a great side salad for last night’s dinner. Nothing too complicated, though. A mix of greens, of course. Topped with sliced roasted beets (a favorite in our house!). Next, I needed croutons. Oh, but not the ‘usual’ croutons. Not dried crunchy bread croutons. Nope. Cheese croutons. Glorious fried goat cheese croutons, to be exact! Oh, what wonderful little bites these are. Decadent. Delicious. Dangerous.
I wouldn’t make these croutons every day, but I could. They’re very tempting. The only way I kept from eating more of them was to convince myself that by being ‘good’ I could have them again tomorrow.
Also try my copycat of Ruby Tuesday’s croutons, my favorite thing on their salad bar.
Fried Goat Cheese Croutons
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 12 -16 croutons
- 3 4 ounce goat cheese logs
- Oil for frying
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup seasoned breadcrumbs
To make them a bit easier to slice, place the goat cheese logs into the freezer for 30 minutes. Then slice into 1/2" thick slices.
Heat 1" of oil in a deep fryer or Dutch oven to 375 F.
Place flour in a small bowl.
Place beaten eggs into another small bowl.
Place breadcrumbs in another small bowl.
Working in batches, dip the cheese slices into the flour.
Shake off the excess then dip them into the eggs.
Finally, roll the cheese in the breadcrumbs.
Add to hot oil and fry 2-3 minutes per side, flipping once.
Remove to a paper-towel lined plate to cool and drain.
You could’ve just knocked me over with a feather. Silly me, having low expectations for a salad with roasted beets, dill and cucumber. I couldn’t have been more wrong. This salad is fantastic. It’s almost exactly like my favorite, my mom’s creamy cucumber salad, with the addition of roasted beets.
This roasted beet and dill cucumber salad is a great fall dish, and would be perfect served with a Thanksgiving turkey. I love the creaminess of the dressing with the cool crisp cucumbers, followed by that great earthy beet flavor, with a hint of sweetness from roasting them.
Also try my roasted vegetable stuffed mushrooms.
Roasted Beet and Dill Cucumber Salad
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8 servings
- 2 pounds beets trimmed Try and get beets that are roughly all the same size. Smaller beets will cook faster.
- 1/2 cup ice
- 1 tablespoon vegetable oil
- 1 tablespoon plus 2 teaspoons white vinegar
- Kosher salt and freshly ground black pepper
- 1 cucumber sliced thin
- 2 tablespoons sour cream
- 1 tablespoon chopped fresh dill or 2 teaspoons dried
Fire up your grill for high-heat direct cooking. You want to get your grill to 450 F or higher. Alternatively, you can roast the beets in the oven set to 450 F.
Place the beets on a large piece of aluminum foil.
Add the ice and seal the foil tightly.
Place over direct heat and cook for 45 minutes or until the beets are fairly tender when poked with a knife or skewer.
Remove beets from grill and carefully open the foil.
Let cool slightly then remove the skin from the beets and slice.
Place beets in a medium bowl with the oil, 1 tablespoon of the vinegar, and salt and pepper to taste. Stir gently to combine.
In another bowl, gently combine the cucumber, remaining 2 teaspoons of vinegar, sour cream, dill, and salt and pepper to taste.
Serve by placing beets on a dish, then add the cucumbers on top.