Ingredients

The following ingredients have 4 Servings
  • 4 oz goat cheese log
  • 2-3 medium size beets
  • 1 Tbsp olive oil
  • kosher salt pepper
  • 1 egg
  • 1/2 cup panko
  • vegetable oil, enough to fill a small pan 1/2 inch deep
  • 4 oz arugula (or lettuce of choice)
  • 1/2 cup candied walnuts
  • 1/4 cup olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp honey

Instruction

  • Cut the goat cheese log into 6 equal pieces. If some crumbles or falls apart, form it back together with your hands. Place on a plate and freeze for one hour.
  • Using a sharp knife, cut the tops and bottoms off of each beet, then cut the outer layer off. Dice the beets into inch cubes and place on a lined baking sheet.
  • Drizzle with olive oil and sprinkle with kosher salt and pepper, toss until evenly mixed. Roast in a 425 degree oven for 40 minutes, tossing halfway through cooking.
  • As the beets come to room temp, remove the goat cheese from the freezer. Beat the egg in one bowl and put the panko in a separate bowl.
  • Dip each goat cheese piece in the egg and then into the panko, pressing the panko into the cheese. Place all six pieces on a plate.
  • Fill a small skillet half inch deep with vegetable oil, place over medium heat for 4-5 minutes, the oil temp should be around 350 degrees.
  • Gently place the goat cheese into the oil and fry for one minute, flip and fry one more minute. Remove and place on paper towels to drain excess oil.
  • Toss the arugula in the Honey Balsamic Dressing or your favorite vinaigrette. Divide the arugula between two plates and top with candied walnuts, roasted beets, and crispy goat cheese.