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Beet & Goat Cheese Salad

This might be my new favorite salad recipe. It has it all. Crispy, creamy herbed goat cheese, tart and balanced roasted beets, and plenty of interesting textures and flavors.
Prep Time: 45 minutes
Cook Time: 1 hour
Servings: 4 servings
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Ingredients 

MAKES 4 LARGE SALADS

BEETS:

  • 450 g beets
  • olive oil
  • kosher salt
  • 30 g white balsamic vinegar

CRISPY HERBED GOAT CHEESE:

  • 200 g panko bread crumbs
  • 560 g logs goat cheese, 560g
  • 1 g dried oregano
  • 10 g fresh chives, chopped
  • 10 g fresh thyme
  • 1-2 g black pepper
  • 3 eggs
  • 15 g dijon mustard

VINAIGRETTE:

  • 50 g white balsamic
  • 10 g shallot, finely minced
  • 3 g salt
  • 25 g grainy mustard
  • a lot of black pepper, 25 cranks or so
  • 25 g honey
  • 225 g extra virgin olive oil

PUTTING IT ALL TOGETHER*:

  • frisee
  • fennel, shaved, 1/2c per salad
  • escarole, chopped
  • mixed baby lettuce
  • kosher salt
  • chopped pistachios, handful or so
  • fresh dill fronds, for garnish
Metric - US Customary

Instructions 

BEETS:

  • Wrap beets in pairs into a double layer foil with a generous drizzle of olive oil to coat and large pinch of salt (about 1Tbsp/15g). Place on a tray and roast at 375°F/19°0C for 45-60 minutes. Beets are done with knife or cake tester goes in easily with some resistance, but isn't crunchy. Allow beets to cool before peeling (i like to use paper towels).
  • Once the beets are cooled, using a paper towel, wipe off the skin.
    • Be VERY careful, beets can stain a high number of surfaces. Maybe peel them over something you can throw away.
  • Cut beets into bite size pieces. Add beet pieces to a bowl and add about 40g/3Tbsp olive oil, large pinch of salt, a lot of black pepper, and white balsamic. Stir and taste for seasoning.

CRISPY HERBED GOAT CHEESE:

  • Spin bread crumbs in a food processor for about 30 seconds until smaller in size (or use unseasoned fine bread crumbs)
  • Set the breadcrumbs aside and add in the goat cheese, herbs and pepper to the food processor and spin until combined.
  • Divide cheese into 12 equal pieces (about 40g/1.5oz each). Roll each piece into a ball and coat with panko. Form into a thick puck, place on a small tray, and freeze for 20 minutes.
  • Add eggs and dijon to bowl, beat/mix. Place each of the chilled goat cheese puck into the egg mix then into the panko again to coat well. When done, place on a parchment lined tray, return to freezer for 20-25 more minutes.
  • Spray or brush cheese pucks on all sides with olive oil. Bake for 7-10 minutes at 475°F/250°C. If fully frozen, you'll probably need to bake for 11 minutes.

VINAIGRETTE:

  • Whisk all ingredients except oil to combine. While whisking, slowly stream in oil until emulsified.

PUTTING IT ALL TOGETHER:

  • Amounts noted below are for a 2-salad portion.
  • Add a head of frisee, shaved fennel, a few handfuls of chopped escarole, a few handfuls of baby lettuce, dill, and 3-4 large spoonfuls of vinaigrette.
  • Add pinch of salt and chopped pistachios. Toss to combine.
  • Place tossed salad portions into bowls and top with baked cheese pucks, marinated beets. Finish with additional chopped pistachios, dill, and a final drizzle dressing.
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