May 17, 2012

Warm Goat Cheese Salad with Beets

After enjoying a beet salad with warm goat cheese (salade de bettrave) at a local French restaurant (Le Rêve), I was anxious to recreate it at home.  Their menu description of the salad is - roasted beets, warm chevre, toasted walnuts, watercress, balsamic vinaigrette.

I had never fried goat cheese before, so I referenced a couple recipes and found it was quite easy to do.  I'm really happy with how my home version of this salad turned out, and was only disappointed in the fact that I forgot to add toasted walnuts.


This salad came together really quickly because I used pre-cooked baby beets from Trader Joe's.  It seems like I find something new to love each time I shop there.  Until I start receiving beets in my CSA box, I intend to keep buying these handy beet packages.
  
The back of the box says "The beet, a vegetable which usually requires somewhat lengthy (and messy) preparation, is now ready to go and just as healthy and delicious as if you cooked it yourself.  Absolutely nothing has been added to these beets."



  
Warm Goat Cheese Salad with Beets
Prep Time: 5 minutes (20 minutes freezer)
Cook Time: 6 minutes
Ingredients (4 salads)
  • 5oz soft fresh goat cheese (chevre)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 egg, beaten
  • 1 tablespoon olive oil
  • 1/2 cup panko (Japanese breadcrumbs)
  • 6oz baby spinach
  • 3 beets, cooked and sliced
  • 1/2 cup toasted walnuts
balsamic vinaigrette
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon dijon mustard
Instructions
  • In a small bowl, stir together the goat cheese and seasonings. Roll cheese mixture into 3/4" balls, then flatten slightly (bottom of a glass works well) into cheese rounds.
  • Freeze for about 20 minutes. Meanwhile whisk together the balsamic vinaigrette ingredients.
  • Remove from freezer, then roll in egg and coat with panko.
  • Heat olive oil in a large nonstick skillet over medium-high heat. Add cheese rounds and cook until golden and crisp, about 3 minutes on each side.
  • Prepare four plates with baby spinach and sliced beets. Add toasted walnuts, 3 or 4 cheese rounds to each plate, then drizzle with balsamic vinaigrette.
Recipe adapted from: Epicurious.com
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1 comment:

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    ReplyDelete