Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette
This roasted sweet potato and beet noodle salad is elevated by warm goat cheese medallions and a pistachio vinaigrette for a dish that is sure to become a new favorite.
Place bread crumbs and flour onto 2 separate plates.
Place beaten egg in a small bowl.
Divide goat cheese in 1/2 and roll into two balls.
Flatten the balls to 1/2-inch thickness.
Coat both cheese medallions with flour; dip into beaten egg.
Coat evenly with bread crumbs.
Spoon chopped pistachios on top of each gently pressing into cheese.
Place in a baking dish cover and refrigerate at least 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Line a baking sheet with parchment paper.