Beet Salad with Fried Goat Cheese. Oh right, like I wasn’t going to trash up the health benefits of a salad by pan frying cheese. Puhlease. I don’t eat to live, I LIVE to eat. I need it to be tasty! Now, some of you a) don’t want to take the time to fry the goat cheese b) hate goat cheese and its strong flavor. Don’t fret, my pet: use gorgonzola or mozzarella instead! Be your own boss. Anyway, I was jamming out to some beats on the way to work this morning and told myself I was going to make a salad for dinner tonight (you know more time for a dance party when there is no hard cooking involved). Hmm what do I have lying around that could make my salad awesome, yup canned beets. Now I know you are thinking “ew canned veggies” gross on the preservatives etc etc. BUT, I don’t have the time or energy to deal with real beets so get over it. Plus “lipstick” as I used to call it when I was younger (you know because of the way beets stain your lips with that gorgina red/purply color). Anyway, “lipstick” doesn’t need to be fresh, if anything the fresh stuff requires tons of work with either boiling or pickling and listen here, Id rather focus my prep time on my cheese, so there. Oh and now I am going to be a total “Cheeseball” and play MJ’s “Beat It!” for my beet salad. LOL #nerd #corny.
- 16 oz. log fresh goat cheese
- 1 can of the DelMonte sliced beets (14.5 oz. and drain them obvi).
- 1 cup panko breadcrumbs
- 2 teaspoons of Italian blend seasoning (I added a pinch of red chili flakes since goat cheese has such a sharp flavor)
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 8 cups of mixed baby greens (or the Sorrento bagged mix at Trader Joe’s)
- Balsamic vinegar
- Extra virgin olive oil
- salt and pepper to taste
- 1/2 cup of candied pecans, if you don’t like the sweet some toasted walnuts would work too
Freeze the goat cheese for about 30 minutes until its solid but not totally frozen. While the cheese is hardening, mix together panko bread crumbs, seasoning, salt, pepper, set aside. Set up a breading line in the following order: flour, egg, bread crumbs, parchment/wax paper covered large wooden cutting board. Remove cheese from freezer and slice into 1/2 inch rounds by using plain dental floss or a knife. If using a knife make sure to wipe it off after each cut to stop it from crumbling. If any of your pieces fall apart just pat it together and try to keep a somewhat round shape. It does not have to be perfect. Take goat cheese rounds and dip in flour, then egg and then goat in panko/herb mixture. Lay onto lined cutting board. Continue until all slices have been coated. If your cheese is really soft pop it into the freezer for about 5 minutes to chill. Take a large high-sided skillet, cover the bottom with olive oil and add to range over medium-high heat. Once oil is hot, fry goat cheese rounds until crispy on both sides. Gently remove fried goat cheese from the skillet onto a paper towel lined plate to help soak up any remaining olive oil. Serve fried goat cheese warm. Toss greens with the nuts and balsamic vinegar, add the beets before laying 1-2 goat cheese rounds atop the salad.
Happy Eating, XO.