Sustainable Cooks
First Time Visiting? Start Here!

Mixed Greens With Pan-Fried Goat Cheese, Roasted Beets, and Hazelnuts

A hearty and delicious salad that makes me not hate salads. Because I do. I so do hate salads.

Goodness. That is pretty much the bougiest post title ever. I’m holding my pearls and swinging from my chandelier (with Sia) while typing this.

Actually, I’m not sure how salad became associated with high-class food. I remember a few years ago when President Obama said he liked radicchio and people lost their freaking minds. “Only the rich can afford fancy salads” and other crap was heaped on that one little bitter lettuce. First off, radicchio is pretty nasty in my opinion, and second, I can buy about a billion pounds (give or take a few ounces) of organic mixed salad greens at Costco for $3.99. Four dollars of salad for our entire family for a week, plus leftovers for my backyard chickens is not some fancy pants dish.

My grandparents and probably yours grew huge gardens every year. Greens, beets, carrots, tomatoes, squash, potatoes, etc., were planted, nurtured, and harvested by the family. For many households, the garden was a lifeline to keep them fed during much of the year. My dad grew up with goats, and milked them throughout his childhood. When animals produce more milk than is consumed, families need to find ways to use it up to prevent spoilage. Many low and middle class families with goats were making “goat cheese” before it was re-branded as “cheve”.

All of that verbal diarrhea to say, a salad with a bunch of fancy sounding shit on it, isn’t beyond my reach or yours. And this salad can be yours for a pretty low price. But when you serve it, you’ll feel like a million bucks. Minus the tax implications. There is an ingredient (pear vinegar) that can be hard to find. I’ve linked it on Amazon so you can see what it looks like, but it is over two times the price on there. Don’t buy it there. Check a local grocery store; ours sells it for $3.49. A bottle will last you months and months. Also, hazelnuts seem expensive af, but you only need a tiny bit for this recipe. The $12 bag I bought from Trader Joes will last me a year.

I’m in no way a fan of salad. It’s cheap, it’s available, it’s a vegetable and thus I serve it multiple times a week. It doesn’t ordinarily excite me, but this salad is something I look forward to making and eating. Troy prefers his without beets, because he was born a freak who thinks beets taste like dirt.

I felt like I was directing a dirty movie when I was zooming in for this shot.

Try this salad soon. Like really soon. You won’t be sorry, and you can take part in a movement where we reclaim garden food for the people. Raise your fork to protest that fresh veggies should be a socioeconomic marker.

And while your fork is raised, I’m going to totally steal the beets off your plate. You may want to sit by Troy at the table.

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

5 from 1 vote
The Bougie Bowl - Mixed Greens with Pan-Fried Goat Cheese, Roasted Beets, and Hazelnuts
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

A hearty and delicious salad that makes me not hate salads. Because I do. I so do hate salads.

Course: Salad
Cuisine: American
Servings: 4 people
Calories: 273 kcal
  • Crap ton Mixed baby greens
  • 4 slices goat cheese (cheve) rounds (~1/2 inch thick)
  • 1 cup roasted/steamed beets See body of recipe for cooking tips
  • 2.5 tbsp olive oil, divided
  • 1.5 tbsp pear vinegar Available online or in many grocery stores (Alessi brand is what I use. Very inexpensive)
  • 1.5 tsp dijon mustard
  • 1 egg, beaten
  • 1/4 cup panko breadcrumbs
  • 1/4 cup hazelnuts, chopped
  1. In a medium sized skillet, heat 1 tbsp of olive oil on medium heat.

  2. Dip each round of goat cheese in the beaten egg, and then dip in the panko breadcrumbs. Place in the skillet. Cook until crispy on the bottom, and flip to crisp the other side. Let rest on a plate with a paper towel.

  3. While the cheese is frying, place the greens on individual plates. Top with a pinch of the hazelnuts, and the cooled and roasted beets. Recipe for easily roasting beets can be found here. Place a round of fried goat cheese on the top.

  4. In a small canning jar, combine the remaining 1.5 tbsp of olive oil, pear vinegar, and dijon mustard. Place the lid on and shake it a few times to mix the ingredients. Drizzle a little over each salad. Serve immediately.

Nutrition Facts
The Bougie Bowl - Mixed Greens with Pan-Fried Goat Cheese, Roasted Beets, and Hazelnuts
Amount Per Serving
Calories 273
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 comments on “Mixed Greens With Pan-Fried Goat Cheese, Roasted Beets, and Hazelnuts”

  1. Cheeeeese. the best!

  2. So I make a variation of this salad minus the goat cheese, of which I’ve recently become a big fan. The salad I make is uses mixed greens, dried cranberries, pistachios, and grated pieces of manchego cheese ($1m/ounce) with a dijon mustard- based dressing that uses white champagne vinegar. I will definitely have to try your salad.

    So my question for you is about nut storage. 🙂 How do you manage to make hazelnuts last a year? Do you freeze them?