Roasted Beet Salad with Goat Cheese

Step 1
Preheat the oven to 250 degrees F (120 degrees C).

Step 2
Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.

Step 3
Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.

Step 4
Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.

Step 5
Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.

Step 6
Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.

Step 7
Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.

Step 8
Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.