Beet & Goat Cheese Salad

RECIPE

MAKES 4 LARGE SALADS

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BEETS
▪1lb/.5kg/4 Medium Beets
▪Olive oil
▪Salt
▪30g/2Tbsp white balsamic vinegar

1. Wrap beets in pairs into a double layer foil with a generous drizzle of olive oil to coat and large pinch of salt (about 1Tbsp/15g). Place on a tray and roast at 375F/190C for 45-60min. Beets are done with knife or cake tester goes in easily with some resistance, but isn’t crunchy. Allow beets to cool before peeling (i like to use paper towels).

2. Cut beets into bite size pieces. Add beet pieces to a bowl and add about 40g/3Tbsp olive oil, large pinch of salt, a lot of black pepper, and white balsamic. Stir and taste for seasoning.

CRISPY HERBED GOAT CHEESE
▪200g or 1 3/4c panko bread crumbs
▪2 10oz logs/560g goat cheese
▪1g or 1tsp oregano
▪10g or 3-4Tbsp fresh chives (chopped)
▪10g or 4Tbsp fresh thyme
▪1-2g or 1/2tsp black pepper
▪3 eggs
▪15g or 1Tbsp dijon mustard

1. Spin bread crumbs in a food processor for about 30 sec until smaller in size (or use unseasoned fine bread crumbs)

2. Add goat cheese herbs and pepper to food processor and spin until combined.

3. Divide cheese into 12 equal pieces (about 40g/1.5oz each). Roll each piece into a ball and coat with panko. Form into a thick puck, place on a small tray, and freeze for 20min.

4. Add eggs and dijon to bowl, beat/mix. Place each of the chilled goat cheese puck into the egg mix then into the panko again to coat well. When done, place on a parchment lined tray, return to freezer for 20-25 more minutes.

5. Spray or brush cheese pucks on all sides with olive oil. Bake for 7-10min at 475F/250C. If fully frozen, you’ll probably need to bake for 11 min.

VINAIGRETTE
▪50g or 1/4c white balsamic
▪10g shallot or 1Tbsp, finely minced
▪3g salt
▪25g or 1 3/4Tbsp grainy mustard
▪A lot of black pepper (25 cranks or so)
▪25g or 1 1/4Tbsp honey
▪225g or 1c extra virgin olive oil

Whisk all ingredients except oil to combine. While whisking, stream in oil until emulsified.

PUTTING IT ALL TOGETHER*:
▪Frisee
▪Fennel, shaved (1/2c per salad)
▪Escarole, chopped
▪Mixed baby lettuce
▪Fresh dill fronds
▪Salt
▪Chopped pistachios

*Vinaigrette, beet, and cheese recipe make 4 large salads. Amounts noted below are for a 2-salad portion.

1. Add a head of frisee, shaved fennel, a few handfuls of chopped escarole, a few handfuls of baby lettuce, dill, and 3-4 large spoonfuls of vinaigrette.

2. Add pinch of salt and chopped pistachios. Toss to combine.

3. Place tossed salad portions into bowls and top with baked cheese pucks, marinated beets. Finish with additional chopped pistachios, dill, and a final drizzle dressing.