Crispy baked goat cheese and beet salad
Brian Lagerstrom · ♥ 4.9K likes · 110.2K views · 11 min video
Timestamp
Ingredients
Method
Techniques
- 500 g beets
- olive oil
- 1 tbsp salt
Lay the beets in pairs on foil, coat with olive oil and salt, roll to coat and double wrap tightly.
- 200 g panko breadcrumbs
Spin the panko in a food processor about 30 seconds until dusty and crumbly, then set aside in a bowl.
Blitzing the panko
- 560 g fresh goat's milk cheese
- 1 g oregano
- 10 g chopped fresh chives
- 10 g chopped fresh thyme
- 1–2 g cracked black pepper
Process the goat cheese with the oregano, chives, thyme and black pepper about 20 seconds until smooth and incorporated.
Herbing the goat cheese
Scoop 12 equal dollops of about 40 g, roll each into a tight ball, toss in panko and form into a puck.
Rub the peels off with a damp paper towel, halve the beets top to bottom, quarter them and cut half inch slices.
- 3 tbsp olive oil
- salt
- 25 cranks black pepper
- white balsamic vinegar
- sugar
Marinate the beets in olive oil, a generous pinch of salt, 25 cranks of pepper and white balsamic vinegar; taste, and add a pinch of sugar if they are not sweet.
- 3 whole whole eggs
- 15 g Dijon mustard
Whisk three eggs with the Dijon in a glass container.
Dip each cold puck in the egg with a fork, drain it very well, then coat again in breadcrumbs with a spoon; freeze about 25 minutes more.
- 50 g white balsamic vinegar
- 10 g finely minced shallot
- 3 g salt
- 25 g grainy mustard
- 25 cranks black pepper
- 25 g honey
- 225 g extra virgin olive oil
Whisk the white balsamic, minced shallot, salt, grainy mustard, pepper and honey, then stream in 225 g olive oil over about 30 seconds to a thickened, almost creamy dressing.
- olive oil pan spray
Spray the cheeses liberally with olive oil pan spray and bake at 475F / 250C for seven to 10 minutes, 11 to 12 if frozen solid.
Flip the baked cheeses over so the fried bottom does not carry over and burn; cool three to four minutes.
- frisee
- ½ cup shaved fennel
- chopped escarole
- 3–4 cups mixed baby lettuces
Combine frisee, shaved fennel, chopped escarole, mixed baby lettuces and dill fronds in a bowl.
Building the salad greens
- fresh dill fronds
- 3–4 tbsp vinaigrette
- salt
- pistachio
Dress with three to four tablespoons of vinaigrette, add a strong pinch of salt and the pistachios, and fold gently with tongs.
- 8–10 pieces marinated beets
Top with eight to 10 pieces of marinated beet, a few baked cheeses, more pistachios, more dressing and more dill.
Dressing and tossing