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Roast Apple & Beet with Warm Goat's Cheese Croquettes

Roast Apple & Beet with Warm Goat’s Cheese Croquettes

  • Author: Carol Green


An elegant salad, roasting the beets and apples brings out the sweetness, topped with warm, melting goats cheese rounds and spiced pecans.


For the Goats Cheese Rounds:

1          12 oz log soft fresh Goats Cheese

1/2       cup Pecans

1/2       cup Gluten Free Crackers

1          egg, lightly beaten

¼         cup Ghee (clarified butter) for cooking

  • NOTE: A combination of almond flour, nuts or gluten free crackers will work!

Spiced Pecans:

1          cup Pecans, rough chopped

2-3       tablespoons Honey

1          teaspoon Pumpkin Pie Spice (aprox)


For the Roasted Apple:

3          Gala or Honeycrisp apples

1          tablespoon Olive Oil

1          tablespoon Red Wine Vinegar

1          teaspoon Coconut or Brown Sugar

For the Roasted Beets:

2          Medium Red Beets

1          tablespoon Olive Oil

1          tablespoon Red Wine Vinegar

1          teaspoon Coconut or Brown Sugar


For the dressing:

¼         cup fresh Lemon Juice

¼         cup Red Wine, Sherry or Pomegranate Vinegar

1          cup Olive Oil

2          drops Monk Fruit or 1 tablespoon Honey

1          tablespoon Dijon Mustard

pinch salt


For the salad:

8 oz     mix of salad greens, in bite size pieces


  • Prepare the Goat’s cheese rounds: Wiz together the ingredients in a food processor until roughly ground.
  • Cut the cheese log 12 pieces, and dip each piece first in the egg mixture, then in the crumb mixture. Place on a cookie sheet, and freeze.

 Prepare the Spiced Pecans

  • Preheat oven to 350F, and prepare a large sheet pan with parchment paper
  • Place the nuts on sheet, and drizzle with the honey.
  • Sprinkle over the spices and salt to taste
  • Bake for 8 minutes, take out and stir
  • Bake for an addition 4 to 6 minutes, checking frequently
  • Allow to cool

Prepare the Roasted Apples

  • Preheat the oven to 450F
  • Cut the apple into 8 slices, remove the core.
  • Toss with the dressing, and place on a roasting pan.
  • Roast in 10-minute increments, turning until golden, approximately 20 minutes total, set aside.

Prepare the Roasted Beets

  • Peel the beets and cut into small wedges
  • Place in a casserole dish, toss with the dressing.
  • Cover with foil, and place in a 450F oven for 30 minutes.
  • Remove the foil, stir and roast about 25 to 30 minutes more until fork tender.
  • Ser aside.

Prepare the Dressing:

  • Blend all ingredients except the olive oil.
  • While whisking, slowly add olive oil to allow to emulsify.

To Serve:

  • Cook the goat’s cheese rounds: Preheat a pan to medium high and melt a little ghee. Pan fry each goats cheese round, one minute per side until golden and warm.
  • Assemble salad: Toss salad greens and with just enough dressing to coat dressing.
  • Place a little of the salad on the plate, top with the apple, beets goats cheese rounds and sprinkle with the pecans.