Tuesday, July 3, 2012

Recipe: Roasted Beet Salad With FRIED Goat Cheese CROUTONS

BY:  Chef Ben Sargent

Makes 4 servings.

1 large beet (or 3 medium ones), scrubbed, tops removed
1/2 tablespoon olive oil
8 cups romaine lettuce, washed, dried and torn into pieces
8 ounces of goat cheese (firm kind is better, usually sold in logs)
1 cup of bib lettuce washed and dried
1 cup of arugula washed and dried
3 tablespoons balsamic vinaigrette
1 bunch of washed, seedless grapes
Salt & Pepper

Pre-heat oven to 375 degrees F. Place beet(s) in aluminum foil, drizzle with olive oil, wrap and place on baking sheet. Bake until tender – about 1 hour and 20 minutes. Allow to cool to room temperature or refrigerate until cool. Remove skins by rubbing beets with a paper towel. Slice thinly into rounds.

Fried Goat Cheese Croutons

Cut the goat cheese into 8 equally size bites.
Place flour, egg and panko in separate dishes.
Toss each bite in flour then egg then panko until completely covered.
Fry in 350 degrees F oil for 3-4 minutes each or until golden brown.
Cheese should come out soft but not runny.

Combine lettuces into large mixing bowl. Add grapes, croutons, olive oil and balsamic vinaigrette. Toss to combine, and then gently add roasted beet slices to top.

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