Beets go everything. This colorful and tasty classic bistro salad of roasted beets and goat cheese pleases the palate and delights the eye.
- Prep Time
- 8 servings ServingsServings
- 1 large:red beet, roasted
- 1 large:golden beet, roasted
- 4 ounces:of goat cheese (choose the brand that comes packaged in a tube if possible)
- 1/3 cup:of bread crumbs—use Panko*, if available (or favorite variety of bread crumbs)
- 2 tablespoons:fresh flat leaf parsley-chopped finely
- 1 tablespoon:fresh thyme-chopped finely
- Flour:for dipping the cheese
- 1 :egg, beaten
- 4 cups:baby greens such as Mesclun variety
- 1 red:onion—sliced very thinly
- 1 Blood:orange, cut onto sections
- salt and:pepper
- Cut the goat cheese into coin shapes (about 1 ounce each coin). Place the coins in the freezer for about 30 minutes until firm and easy to handle.
- Mix the herbs and the breadcrumbs together on a small plate. Salt and pepper as needed. Place the flour on a small plate.
- Place a medium sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil.
- Dredge a cheese coin in the flour. Then dip it into the beaten egg. And finally dip the cheese into the bread crumbs. Place the cheese in the sauté pan and brown it on each side (about 3 minutes per side).
- Remove the cheese to a paper towel lined plate. Continue with remaining cheese.
- Toss the greens with extra virgin olive oil and salt and pepper to taste.
- Slice the beets into julienne or wedges. Mound the greens on four plates or a serving platter.
- Place the beets, red onion and orange sections on top. Place the cheese croutons on top of the salad and drizzle with balsamic vinaigrette.**
*Panko is a Japanese breadcrumb that is really like a coarse “flake” of dough. It is very light and when fried it is very crispy. It makes a superb crust for many items. Kosher panko is available on-line or in specialty markets.
Contributed By:LAURA FRANKEL
Beets pair well with just about anything. One of my favorite pairings is citrus. The sweet and earthy beet is accentuated by the tart citrus. This brightly colored salad is perfect with soup and bread as a light dinner or lunch or serves as a festive first course with fish or pasta.