In Minnesota, I call Porter Creek one of my favorite places to dine. On their appetizer menu, they serve the most delightful dish with red and yellow beets, fresh peppery arugula,and warm goat cheese rolled into a lightly breaded crust. The combination of flavors is perfect.
I learned the hard way that sometimes your favorite menu item disappears from the offerings with no sign of its return. That usually happens right before you take a special trip to the restaurant just for that dish. This has happened to me more often than I want. So, instead of falling victim to “the end of your favorite dish” dilemma, I made my version of this salad at home.
What makes this dish so wonderful is the burst of flavors with every bite. It’s a gorgeous salad to serve as an appetizer, side dish, or as the main meal. You can prepare the beets and goat cheese ahead to save time when preparing the salad. I suggest plating the lettuce and
beets before frying the goat cheese so you can serve it immediately when the cheese is warm and melted. So good!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest