Roasted Eggplant with Goat Cheese & Yogurt
30 Min

Goat Cheese, Beet & Sage Salad

Warm goat cheese is delicious enough on it’s own but when mixed with spices and seasonings it’s even better! We made this salad with bergamot sage leaves but any kind of sage leaves will work wonderfully.
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Cook Time

30 Minutes



Step 1
In a shallow frying pan, heat the peanut oil to 325°F.
Step 2
Combine the goat cheese, flour, herbs, coriander seeds, and scallions. Divide the mix into 6 parts and form 6 patties. Roll each one into sesame seeds and shallow fry the cutlets 2 to 3 minutes on each side until they are a rich golden brown. Drain on paper towels.
Step 3
On a serving plate, spread the sliced beets. Place the warm cutlets over the beet slices and arrange the sage leaves on top, then sprinkle with amchur and salt.
4 ounces of goat cheese, at room temperature
2 tablespoons flour (such as all-purpose, almond, millet, etc.)
1 tablespoon herbs, chopped
1 teaspoon crushed coriander seeds
1 tablespoon minced scallions or onions
1/2 cup sesame seeds
2 cups peanut oil for shallow frying
2 large roasted yellow beets, peeled and sliced
10 to 15 large sage leaves
Pinch of amchur
Pinch of sea salt

Notes & Variations

  • Instead of beets, use turnips or carrots.
  • To crush coriander seeds, use a rolling pin or a mortar and pestle with light pressure.
  • For an even more indulgent version, deep-fry the sage leaves.
30 Min

This herb can handle the heat.

Sage is herbaceous, piney & minty herb with a soft, fuzzy leaf. It fries beautifully and can be added as a crispy garnish to rice, meats or stews. It is also known to have anti-microbial & antioxidant properties. Taste it in these recipes!