How to make it

  • Heat the oven to 400°F.
  • Place the beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly.
  • Bake beets for 40 minutes. Remove from oven and let beets steam for 10 minutes.
  • Open the pouch and let the beets cool slightly. (This can be done a day in advance.)
  • Whisk together lemon juice, lemon zest, mustard, honey, and shallot in a small bowl.
  • Slowly whisk in the oils and season with salt and pepper.
  • Set the vinaigrette aside.
  • After the beets have cooled enough to handle, remove and discard the skins and cut into bite-size pieces.
  • Mix the beets with half of vinaigrette, then mix the salad greens with the rest of the vinaigrette.
  • Transfer greens to plates and top with beets.
  • Cut goat cheese log into 6 portions and form the goat cheese into disks.
  • Using the breading procedure, dust goat cheese disks in flour.
  • Next, dip in the beaten egg mixture, and then roll in pistachios.
  • Follow this process with all six goat cheese disks.
  • When you are ready to serve, heat 2 inches of canola oil in a small saucepan.
  • Heat the oil to 350 degrees and deep fry the goat cheese discs until golden brown.
  • Serve on top of the salad mixture.
  • To garnish, add a few chopped pistachios and drizzle with more honey.

Reviews & Comments 2

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    " It was excellent "
    glennk ate it and said...
    wow My wife and kids love beets and I cant wait to try this one high 5
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    " It was excellent "
    waterlily ate it and said...
    This must taste so earthy and elegant at the same time! Thanks for posting!
    Was this review helpful? Yes Flag

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