Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette

Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette

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.