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Home Bake Topping Chocolate Cake With All Purpose Flour

Beet-avocado Salad With Crispy Goat Cheese Balls Recipe

Ingredients

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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