Home » Recipes » Soup & Salad » Krabbycakes® and Golden Beet Salad with Creamy Goat Cheese and Wilted Spinach
Krabbycakes® and Golden Beet Salad with Creamy Goat Cheese and Wilted Spinach
Menu Part
Ingredients
| 2 |
Each |
Junior Breaded Krabbycakes® 1.5 oz. (Item# 057983) |
| 1/2 |
Cup |
Roasted Golden Beets |
| 1/2 |
Cup |
Spinach, Wilted |
| 1/3 |
Cup |
Roasted Red Pepper |
| 1 |
Tablespoon |
Olive Oil, Extra Virgin |
| 1 |
Each |
Thyme, Garnish |
Directions
- Fry or bake the Krabbycakes® according to the package directions and until minimum internal temperature reaches 165°F.
- Slice the Krabbycakes® in half and stack on the bias. Season wilted spinach with salt and pepper, then top onto Krabbycakes. Top spinach with some of the roasted red pepper.
- Arrange the roasted beets on the plate opposite the Krabbycakes®. Garnish generously with goat cheese and fresh thyme leaves. Drizzle extra virgin olive oil.
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