Name: Grilled Beets & Asparagus with Fried Goat Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 small beets (, washed, peeled, and sliced 1/4" thick); 1/2 teaspoon sea salt; 1/2 pound asparagus; 2 tablespoons avocado oil; 2 1/2 ounces goat cheese ((chevre), divided into 1 inch thick slices or discs); 1/4 cup panko bread crumbs; Traditional aged balsamic (, for dressing); Sea salt and freshly ground pepper (, to taste)

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Grilled Beets and Asparagus with Fried Goat Cheese is a vibrant, nutritious, and savor-worthy side dish to wake up bored taste buds!

Creamy goat cheese in a crispy-fried disc of heaven tops this gorgeous grilled vegetable dish. Get ready to swoon!

grilled beets and asparagus in a white bowl with a disc of fried goat cheese on top

I’m a fan of grilling beets and asparagus, but this was the first time to combine them in one dish. We were grilling steaks, and I wasn’t in the mood for much fuss. Matt had opened the wine, so I needed a worthy side dish for our ribeyes and vino.

If you’ve been around Savoring Today for any time, you know my affinity for goat cheese.

Fried goat cheese? Well, in my opinion, fried goat cheese is pretty much the rainmaker of garnishes. It is the goat cheese that makes this grilled vegetable dish over the top irresistible.

Grilling beets and asparagus on the grill brings great flavor to this dish. — Because Man does not live by steak alone.

Quick, Easy Grilled Vegetable Side Dish

The fried goat cheese brings salt, tang, and texture that makes you forget how healthy it all is. The photo shows only one golden disc of cheese, but I actually served it with two, so we each had our own.

For those less gaga over fried goat cheese (it’s okay; we can still be friends), figure one pad of cheese for every two people and divide it between the plates.

There are a couple of steps you can do in advance, like coating the cheese and simmering the beets until tender (this can even be done the day before).

Once the steak (or any grilled or roasted meat) is done, the beets and asparagus will grill up in about 6 minutes while you fry the goat cheese. Of course, you can roast the beets and asparagus if you don’t have a grill, and it will be just as tasty.

Beets and asparagus are a dynamic duo in one dish, complementing the flavor of each. — I adore the contrast of these two. Color, size, shape … even the light purple hue of the asparagus that complements the jewel-toned beets.

RECIPE STEP-BY-STEP

Place peeled and sliced beets in a saucepan with salt and cover with water. Bring to a boil then reduce heat to medium and simmer until beets are fork tender, about 15 min. Drain beets and toss with oil.
Arrange asparagus on a rimmed baking sheet, drizzle with oil and roll to coat. Season with salt and pepper.
Place beets and asparagus directly on the grill grates and grill over high heat until vegetables are lightly charred in spots, 3 to 4 minutes on eat side.
Remove from grill, cut beet slices into quarters and asparagus into 1-inch segments. Toss together in a bowl, cover to keep warm, and set aside. If needed, keep warm in the oven until ready to top with the goat cheese and balsamic.
Cut or shape goat cheese into a 1-inch by 2-inch thick diameter disc. Press goat cheese into panko crumbs on all sides. Heat 2 to 3 tablespoons of oil in a cast iron skillet over medium heat.
When the skillet is hot, place the goat cheese discs in the skillet and cook until golden brown on both sides (about 2 minutes on each side).
Arrange fried cheese on top of the vegetables. Drizzle with balsamic and serve immediately.

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