Fried Tilapia with Roasted Beet and Goat Cheese Salad

OMG on this one! Super Duper delicious beet salad. If you are the one not to care about beets try roasting 'em. You will never go back. Add some goat cheese and ahhh you're in heaven. I served this along side some fried fish. I mean, what could be better?

btw...sorry i don't have more pictures for this recipe.

Serves 2

For the Fish -
Tilapia or any white fish - 2 fillets
Panko breadcrumbs - 1/2 cup
Egg - 1 whisked with a pinch of salt
All purpose flour - 1/4 cup
Old bay seasoning - 1/4 cup

Season the flour and breadcrumbs with old bay seasoning. Rub some of the seasoning on the fish fillets. Dredge the fish in flour, shake off excess. Then in egg shake off excess. And then coat with breadcrumbs before shallow frying them in vegetable oil for around 2-3 minutes on each side.


For the Salad -

Beets - 2-3 washed and peeled
Salad Spring mix - 2 Cups
Red Onions - 1/4 Cup thinly sliced
Goat Cheese - 3-4 Tbsp to crumble on top of salad

To roast the beets -
Wash and peel the beets. Place each beet in a separate aluminum foil, pour a little olive oil on them, sprinkle with salt and pepper. Make little pouches and put in a baking tray in the oven. Roast for around one hour, or until the beets are fork tender. Slice thinly when cool.

Vinaigrette -

1 Tbsp Red wine vinegar
1/2 Tsp. unsweetened Cocoa powder
2 Tbsp Olive oil
Salt and Pepper to taste

Mix all except olive oil and whisk in olive oil in the end. Toss the salad greens and onions in the vinaigrette. Top with sliced beets and crumble goat cheese in the end. Serve along side the fish. Enjoy!