Krabbycakes® and Golden Beet Salad with Creamy Goat Cheese and Wilted Spinach
|2||each||Junior Breaded Krabbycakes® 1.5 oz.|
|1/2||cup||roasted golden beets|
|1/3||cup||roasted red pepper|
- Fry or bake the Krabbycakes® according to the package directions.
- Slice the Krabbycakes® in half and stack on the bias. Ensure wilted spinach is seasoned 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 with good quality olive oil.