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Roasted Beet and Goat Cheese Salad
Ingredients
  • 2 pounds beets, peeled and cut into wedges
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon finely chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup seasoned breadcrumbs
  • Three 4-ounce goat cheese logs, cut into 12 slices
  • 1 tablespoon Dijon mustard
  • Pinch sugar
  • 12 cups mixed greens
Steps
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