Citrusy Beet and Greens Salad with Crispy Goat Cheese

Yield:

Instructions

Preheat oven to 400º. Rinse the beets well, then remove the leaves, cutting 1/4 inch off the top of each root. Trim the stems from the leaves and set the leaves aside. You can discard the stems. Wrap the beet roots in foil and roast until tender, 30 to 40 minutes.

Meanwhile, divide the goat cheese into 8 equal portions. Form each portion into a small disk, then set on a baking sheet lined with parchment or waxed paper and set in the freezer to chill for at least 15 minutes and up to an hour.

When the beets are cool enough to handle, rub with paper towels or a dark-colored kitchen towel to remove the skins. Cut beet roots lengthwise, then cut crosswise into 1/4-inch-thick half-moon shapes. Set aside.

Take the reserved beet leaves and stack them lengthwise into a pile. Roll into a cylinder and cut crosswise into thin strips. Put these in a bowl with the baby spinach leaves and the sliced mint and toss.

Now, make the dressing (recipe below). Let it sit while you prepare the goat cheese.

Remove goat cheese from freezer. Put egg whites into one shallow bowl and panko crumbs into another. Dip each goat cheese disk into the egg whites to coat, then dip it into the panko, gently pressing the crumbs into the disk.

Pour enough vegetable oil into a skillet to reach a depth of about 1/4 inch. Set over medium-high heat and bring to a simmer. Working in batches, lay 3 or 4 goat cheese disks in the oil, leaving plenty of space between each. They will start to brown almost immediately (if they don’t, raise the heat). After 15 to 20 seconds, turn the disks over and brown the other side. Gently remove and place on paper towels to drain.

Now, make the salad: Pour the dressing over the greens and toss well. Divide the greens among four shallow bowls, then divide the beet slices equally among them. Top each salad with 2 goat cheese disks and serve immediately.

Instructions

In a jar with a tight-fitting lid, shake together all ingredients.