Beet, Goat Cheese & Cherry Salad

Arugula topped with Beets, Goat Cheese and Cherries


  • 2 C. arugula
  • 2 golden beets
  • 1 C. cherries, pitted, sliced in half (use more cherries if you want)
  • 1 C. balsamic vinegar
  • 1 Tbls. brown sugar
  • 6 slices goat cheese (buy a “log” of goat cheese, not crumbled. Honey goat cheese would be good too)
  • 2 egg whites
  • 1 cup panko bread crumbs (you could substitute regular bread crumbs)
  • oil for frying goat cheese
  • 1/4 C. sliced almonds
  • Garnish with some chopped mint, if desired


  1. Make the cherry balsamic reduction: In small saucepan, add balsamic vinegar, brown sugar and 1/2 cup of pitted, sliced cherries (reserve remaining cherries for topping). Bring to a boil, reduce heat and simmer until mixture has reduced and cherries are soft. Pour mixture into blender and puree. Set aside to cool (store leftover in refrigerator).
  2. Prepare the beets: Preheat oven to 425° Peel the beets and slice them with a spiralizer (I use the thinnest noodle blade). You can dice them if you don’t want the noodle shape. Toss with a little olive oil, salt & pepper and roast in oven about 5-10 minutes. Time will vary depending on your oven and size/shape of beets. You just want them to be tender, not mushy. You could also briefly sauté them in a pan if you don’t want to roast them. Set aside (I like to keep them warm).
  3. Make the goat cheese: Slice a log of goat cheese into thick slices (dental floss works well to slice with). In small bowl, whisk the egg whites with about a tablespoon of water. Put panko in separate bowl. Dip each slice of goat cheese in egg whites, then coat completely in the panko crumbs. Chill in refrigerator about 15 minutes so the cheese is cold. Heat some olive oil to coat the bottom of a skillet. Fry the goat cheese until golden on each side.
  4. Plate the salad: Put a cup of arugula on each plate, then some warm beets. Top with warm goat cheese slices, reserved cherries and sliced almonds. Drizzle cherry balsamic glaze over top. Garnish with chopped mint, if desired.