Beet-avocado Salad With Crispy Goat Cheese Balls
From Kokopelli 8 years agoIngredients
- 10 serving Raw Red beet (small) shopping list
- 2 tbsp Shallots, thinly sliced shopping list
- 1/2 cup Extra Virgin Olive Oil shopping list
- 2 tbsp Vinegar White Balsamic shopping list
- 1 tsp Cane Sugar shopping list
- 2 pinch Kosher Salt, to taste shopping list
- 1 pinch Pepper, Black, to taste shopping list
- 6 oz Goat cheese shopping list
- 1 serving Egg shopping list
- 1/2 cup all-purpose flour shopping list
- 1/2 cup bread Crumbs (Plain) shopping list
- 2 1/2 cups Pure canola oil shopping list
- 1 med Avocado, cubed shopping list
- 1/4 cup Shelled Pistachios shopping list
- 1/4 cup Organic Microgreens shopping list
- 1 tbsp fresh chives, chopped shopping list
How to make it
- For the beets:
- 1. Preheat the oven to 400 degrees.
- 2. Wash and trim the beets and pat dry. Place the beets in foil, making packets of 3-4 beets per packet. Drizzle with some olive oil and kosher salt. Wrap the beets tightly and place on a baking sheet then bake for 40 minutes to 1 hour or until tender.
- 3. Remove from the oven, unwrap and set aside to cool.
- 4. Once cool, rub the skin of the beets off the cooked beet using a paper towel.
- 5. Cut the beets into quarters or chunks and place in a bowl. Set aside.
- For the dressing:
- 1. Place the sliced shallot in a small food processor and chop finely.
- 2. Add the olive oil, balsamic vinegar and sugar and pulse to combine until the dressing is thickened and the shallots are minced finely.
- 3. Season with kosher salt and freshly ground black pepper.
- 4. Pour ⅔ of the dressing over the beets to marinate until plating.
- For the cheese balls:
- 1. Roll the goat cheese into small balls about the size of a large gumball.
- 2. Gather three shallow bowls and place flour in one bowl, whisk egg in another bowl and place the bread crumbs in the remaining bowl.
- 3. Dredge a goat cheese ball first in flour, then egg and then in the breadcrumbs.
- 4. Repeat flour, egg and breadcrumb steps one more times. Set aside and repeat with the rest of the cheese balls.
- 5. Fry cheese balls in batches of three or four at a time for about 2 minutes or until golden brown. Drain on paper towels.
- To prepare salad:
- 1. Plate the marinated beets with the avocado chunks and the fried cheese balls that have been sliced in half or kept whole.
- 2. Drizzle with the remaining shallot dressing and garnish with microgreens, chopped pistachios and chives.
- 3. Season with additional kosher salt and freshly ground black pepper if desired. Can be served immediately.
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