Beet and Goat Cheese Salad – Using Fresh Beets
You may think that beets only come from a can. But fresh beets can be found everywhere, and they come in many colors. My Beet and Goat Cheese Salad, uses raw beets sliced paper thin on a mandoline, and a warm goat cheese crouton. Paired with a bright flavorful olive oil, this salad is an elegant first course for your next dinner party.
=== 🍽🍸🥩 RECIPE ===
2 medium Red and 2 medium Golden beets sliced thinly on a mandoline
Goat cheese, chilled, cut into 1/2 inch thick rounds
Panko bread crumbs
2 Eggs beaten
Extra virgin olive oil
Lemon wedges (1/4 lemon per plate)
Salt & coarsely ground black pepper
Trim beets of their tops and tails, and peel with a vegetable peeler. Slice thinly on the mandolin (1/16 inch thickness – or the thinnest setting on your mandolin). If you don’t have a mandolin, use a very sharp knife and cut as thinly as possible, or grate on a box grater or food processor.
In a small pan, heat the enough vegetable oil to coat the bottom of the pan, about 3 tablespoons.. Alternating between each, start by coating a round of cheese in the panko, then coat with the egg, then panko again. Once the oil is hot (350°F/180°C), fry the goat cheese until the coating is golden, and the cheese is warmed through – usually only 20 seconds per side. Drain on paper towels, keep warm in a low oven.
On a plate, lay out the beet slices, alternating colors, in a circle, overlapping so it resembles a flower. Place the warmed goat cheese crouton in the center. Season with salt and pepper. Drizzle a little of olive oil on top, then finish with the lemon juice. Serve immiedtaely.