Beet, Avocado and Fried Goat Cheese Salad
Ingredients
-
8-10
pieces
beets (mix of red, yellow, and chiogga)
-
1/3
large
shallot (peeled and sliced thin)
-
1/2
cup
extra virgin olive oil
-
2
tablespoons
white balsamic vinegar
-
1
teaspoon
sugar
-
to taste
Kosher salt and freshly ground black pepper
-
6
ounces
goat cheese (at room temperature)
-
1
large
egg
-
1/2
cup
all-purpose flour
-
1/2
cup
bread crumbs
-
2-3
cups
canola oil (for frying)
-
1
large
avocado (cut in half and seeded)
-
1/4
cup
shelled pistachios or pistachio meat
-
to garnish
microgreens
-
to garnish
snipped chives
Instructions
- Preheat the oven to 400°F.
- Wash, trim, and dry the beets, then wrap them in foil and drizzle with olive oil and salt. Bake for 40 minutes to 1 hour until tender.
- Once cool, rub the skins off the beets and cut them into quarters or chunks.
- In a food processor, chop the shallot and mix with olive oil, balsamic vinegar, and sugar to create the dressing. Season with salt and pepper.
- Pour ⅔ of the dressing over the beets to marinate.
- Scoop out chunks of avocado and set aside.
- Roll goat cheese into small balls, then dredge in flour, dip in whisked egg, and coat with bread crumbs. Repeat for all cheese balls.
- Fry the cheese balls in batches until golden brown, then drain on paper towels.
- Plate the marinated beets, avocado chunks, and fried cheese balls. Drizzle with remaining dressing and garnish with microgreens, pistachios, and chives.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
100mg
You might also like