Herb Crusted Goat Cheese And Heirloom Beet Salad Recipes

FRIED GOAT CHEESE BEET SALAD

Steps:

• For beets: Cut off beet tops and slice beets into four equal pieces. Add to small pot and cover with water. Boil for about 30 minutes until soft. You do not want them falling apart, just fork tender. Rinse and immediately cool down by running cold water over the beets. Using your hands simply rub the peel of the beet off. It should come off very easily at this point. Chop beets into bite-size pieces or slices. In a medium sized bowl whisk together apple cider vinegar, brown sugar, olive oil and dry mustard powder. Add in cut beets, toss and let sit for at least 30 minutes at room temperature. For fried goat cheese: Freeze your goat cheese for about 30 minutes until it's solid but not totally frozen. While your cheese is hardening mix together panko bread crumbs, Italian seasoning, salt and pepper, set aside. Set up a breading line in the following order: flour, egg, bread crumbs, parchment/wax paper covered large wooden cutting board. Remove cheese from freezer and slice into 1/2 inch rounds by using plain dental floss or a knife. If using a knife make sure to wipe it off after each cut to stop it from crumbling. If any of your pieces fall apart just pat it together and try to keep a somewhat round shape. It does not have to be perfect. Take goat cheese rounds and dip in flour, then egg and then coat in panko/herb mixture. Lay onto lined cutting board. Continue until all slices have been coated. If your cheese is really soft pop it into the freezer for about 5 minutes to chill. Take a large high-sided skillet, cover the bottom with olive oil and add to range over medium-high heat. Once oil is hot, fry goat cheese rounds until crispy on both sides. Gently remove fried goat cheese from the skillet onto a paper towel lined plate to help soak up any remaining olive oil. Serve fried goat cheese warm. For salad: Lay out two large salad bowls (for a dinner sized salad) or four smaller salad bowls and add 4 cups lettuce to the larger bowls or 2 cups mixed green per smaller bowls. Top with equal amounts pickled beets and walnuts. Drizzle with a little balsamic vinegar and olive oil. Top each salad with an equal amount of goat cheese rounds. You should get enough for at least 2 - 3 rounds per salad.

BEET SALAD WITH GOAT CHEESE

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

PECAN CRUSTED GOAT CHEESE SALAD

Steps:

• Preheat oven to 400 degrees.
• Slice goat cheese into 8 equal pieces. I like to cut the log in half, then cut each half in half, and so on until I have 8 slices.
• Add pecans, garlic powder, onion powder, oregano and a large pinch of salt and pepper to a food processor. Pulse until pecans are well minced and everything is combined. Transfer to a shallow bowl.
• Beat egg in a shallow bowl.
• Use hands to form slices of goat cheese into uniformly round pucks.
• Dip a slice into the egg mixture, allowing the excess to drip off.
• Then place it in the pecan mixture and use your other hand to move the slice around in the pecans, covering the entire surface with pecans. Gently push the pecans into the surface of the goat cheese. Place on a parchment lined baking sheet. Repeat with remaining goat cheese slices.
• Bake for 8-10 minutes or until the pecans turn dark golden brown but do not burn. Check on them around the 6 minute mark to make sure the pecans aren't getting too brown.
• In a mason jar combine all dressing ingredients and shake vigorously until emulsified.
• Assemble each salad with a bed of lettuce, a handful of roasted beets, a sprinkle of diced onion.
• Place 1-2 goat cheese rounds on each salad.
• Pour dressing over the salad and enjoy!

CRUSTED GOAT CHEESE SALAD

Steps:

• BREAD THE GOAT CHEESE: Dredge the goat cheese slices in flour, dip in egg mixture then in crumbs. Refrigerate for 15 minutes (or up to 4 hours). This helps the bread crumbs adhere.
• MAKE THE VINAIGRETTE: Mix the first 5 vinaigrette dressing ingredients in a small bowl. Whisk in olive oil. Set aside.
• FRY THE GOAT CHEESE: Heat olive oil in a frying pan over medium high heat. Fry the goat cheese slices about 2 minutes on each side until golden brown. Remove from pan and place on paper towel to drain. Set aside.
• ASSEMBLE THE SALAD: In a large bowl, toss the salad with 3-4 tablespoons of the vinaigrette dressing. Divide among 4 plates. Place a crusted goat cheese slice on top of each salad. Sprinkle on garnishes of your choice and serve.

FRIED GOAT CHEESE AND ROASTED BEET SALAD

Steps:

• Preheat oven to 400°F
• Wrap beets in foil, place on a baking sheet, and transfer to oven. Bake for 50 minutes to 1 hour, until beets are tender {a fork or knife should easily go through beet}.
• Carefully unwrap beets, and let cool. When they are cool enough to handle, rub off skins with a paper towel, your bare hands, or use a small knife to take the skins off. Be careful because beets will stain most everything they touch.
• Slice beets and set them aside.
• Heat a non-stick skillet over medium heat. Put the walnuts in a shallow bowl or plate.
• Slice the goat cheese into medallions {you want about 8-12 slices}, using your fingers to help the cheese slices hold together {you may have to mash them together a little bit to keep them from crumbling}.
• Press the goat cheese slices into the walnuts. Coat both sides of the goat cheese slices with walnuts. Place in the skillet and cook until browned on eat side, about 3 minutes per side.
• Meanwhile, whisk together balsamic vinegar, Dijon, salt, ground pepper, and oregano. Whisk in oil. Toss dressing with chopped lettuce.
• Serve dressed lettuce on four plate and top with reserved sliced beets and fried goat cheese. Enjoy!

ROASTED BEET AND GOAT CHEESE SALAD

Steps:

• Combine the greens, beets and chèvre in a large bowl.
• Combine the vinaigrette ingredients completely, using either a lidded jar to shake the ingredients together or a fork to whisk it rapidly.
• Pour over the salad; toss to coat all the ingredients.
• Split between two plates and enjoy!

HERB CRUSTED GOAT CHEESE AND HEIRLOOM BEET SALAD

Steps:

• Boil beets until tender. Chill, peel, and cube beets.
• Form cheese balls into 1 1/4-inch diameter disks. In a bowl, combine eggs and half-and-half together. Place flour and Herb Crust into separate pans. Dredge cheese balls in the flour, then the egg mixture, and finally the herb crust. Stack the medallions on parchment paper to prevent condensation. Fry goat cheese medallions until golden brown. Drain.
• Toss the arugula in the balsamic vinaigrette, then place the 2 ounces of the arugula in the center of each plate. Arrange about 2 ounces of the beets around the rim. Place 1 goat cheese medallion on top of the arugula, and drizzle with additional balsamic vinaigrette over the beets.
• Clean all herbs from stems and chop roughly. Finely chop herbs and garlic in food processor. Add breadcrumbs and olive oil. Process until distributed.
• Combine all ingredients.

ROASTED BEETS WITH GOAT CHEESE

Steps:

• Preheat the oven to 425 degrees Fahrenheit.*
• Wash the beets. Trim off all but about 1 inch of the beet greens (you can save them for later and use them in salads). Leaving on the stem helps keep the beets from "bleeding" out red juice in the oven.
• Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).
• Roast the beets for 45 minutes to 1 1/2 hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we've found medium sized beets take about 1 hour.
• Allow them to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. You can serve immediately, or refrigerate the whole beets until serving and serve them cold.
• To serve, slice the beets into rounds and arrange them on a plate. Drizzle the top with olive oil and sprinkle with 1 pinch kosher salt. Top with goat cheese dollops and thinly sliced chives.

SESAME-THYME CRUSTED GOAT CHEESE WITH ARUGULA SALAD WITH WARM SHIITAKE-TOMATO VINAIGRETTE

Steps:

• On a plate, mix together the sesame seeds, thyme and coarse black pepper. Dip the cheese slices on one side only. In a very hot non-stick pan coated lightly with olive oil, pan sear the crusted side only until golden brown. Meanwhile, whisk together the mustard, vinegar and extra virgin olive oil. Season and check for flavor. In a hot saute pan coated lightly with olive oil, saute the shallots and shiitakes until soft, about 3 minutes. Add the tomatoes and deglaze with the vinaigrette. Check for seasoning. In a large bowl, toss the arugula with half of the vinaigrette and check for flavor. Add more vinaigrette if needed. Also, slice the head garlic in half and lightly rub the bread with the garlic and grill until golden brown.