This salad hits all the notes. The creamy and tangy goat cheese lends a tart and salty zing to balance out the the earthy sweetness of the swirly beets and bitterness of the greens. We call for hazelnuts but any nut goes well to give a bit of a crunch. Serve with some extra dressing on the side!
3 chioggia beets
Vegetable oil, for frying
1/2 cup all-purpose flour (gluten free works!)
2 large eggs, beaten
1 cup seasoned bread crumbs or panko a GF alternative
8-ounces goat cheese logs, cut into 1 inch thick slices
½ cup of toasted hazelnuts or pistachios
½ cup of lemon-herb vinaigrette
3 cups of mizuna and frisee salad mix
Scrub each beet very well with a vegetable brush. Cut off the top and bottom of each beet and slice very thinly on a mandoline or V slicer (skins are also okay).
If you don’t have a mandoline, you should roast your beets for better texture when you can’t shave them paper thin. Preheat oven to 400 degrees F. Line a baking pan with aluminum foil. Cut off beet tops and place them on the foil and then drizzle them with olive oil. Fold the aluminum around the beets into everything is covered. Roast for 20 minutes in the oven or until very tender. Take the beets out and allow them to cool. Peel the skins off by hand under cold water. When cool, slice them thinly.
Next, make the goat cheese medallions. Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices in hot vegetable oil until golden brown, about 1-2 minutes per side. Drain on a paper towel-lined plate.
Allow the lemon-herb vinaigrette to come to room temperature and whisk to homogenize.
Pour vinaigrette over the greens in a large bowl and toss to coat.
Place dressed greens in a shallow serving dish, add the shaved or roasted beets on top then place the fried goat cheese slices around and scatter the nuts about.
Kitchen notes: experiment with a cashew cheese here! Or any other first cheese that won't melt easily with heat.
You can make your own breadcrumbs by placing a few slices of day-old bread in a food processor. Add dried herbs, salt, and pepper to season your breadcrumbs.