Food, Lunch, Salads

Beet Salad with Crispy Goat Cheese Medallions

Beet Salad with Crispy Goat Cheese Medallions

Dinner for one, featuring farmer’s market beets, crispy goat cheese, and pomegranate seeds. Not pictured: giant glass of wine and Doctor Who marathon. (Yes, it’s finally happening.)

Beet Salad with Crispy Goat Cheese Medallions

I’m a big fan of the “treat yoself” philosophy — thanks, Parks and Rec. I cherish the nights I get to whip myself up something tasty, pour myself a generous glass of wine, and do a little hermiting. Sometimes treat yoself means mimosas, or a manicure. Sometimes it means a giant vat of creamy pasta. Other times it means frying goat cheese so delicious you have to eat it with your hands.

Beet Salad with Crispy Goat Cheese Medallions

Beet Salad with Crispy Goat Cheese Medallions
(serves 1)

5 small beets, assorted colors
2 tbsp extra virgin olive oil
1 egg
1/4 cup Italian bread crumbs
5 oz goat cheese
1/4 cup vegetable oil
2 tbsp pomegranate seeds
1 tbsp balsamic vinaigrette

Beet Salad with Crispy Goat Cheese Medallions

Preheat oven to 350. Remove beet greens and wash thoroughly. You can either roast your beets in foil packets or in a dutch oven. For the foil packets, place beets on individual pieces of foil, season with salt and drizzle with olive oil. Loosely wrap beets in foil and place in the oven. If you’re using a dutch oven, just do the same thing and secure the lid. Roast for 40-60 minutes, until beets are soft.

Once the beets have cooled, remove skin under a stream of cold water. It should slide off fairly easily. Slice beets and arrange on a plate, sprinkle with a little bit of salt, and set aside.

Beet Salad with Crispy Goat Cheese Medallions

Then, set up a little dipping station for the goat cheese medallions. Place a whisked egg in one bowl and the Italian bread crumbs in another. Using a sharp knife, slice goat cheese into four 1 oz medallions. Save 1 oz cheese for garnish. Make sure the goat cheese is chilled, and rinse your knife off in hot water in between each medallion to get a clean cut.

Using a spoon, dip the medallions in egg, then in the Italian bread crumbs to coat. Heat up vegetable oil in a large skillet for a few minutes, then fry medallions over medium heat until golden brown. Four minutes per side should do it.

Beet Salad with Crispy Goat Cheese Medallions

Place medallions atop the beets and sprinkle the whole thing with goat cheese crumbles and pomegranate seeds. Drizzle your vinaigrette over the whole thing, and voila! A scrumptious, salty dinner for one. Look, I even used a fork this time.

What’s your favorite way to treat yoself?

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