Italian Arugula Salad with Crusted Goat Cheese & Beets
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Italian Arugula Salad with Crusted Goat Cheese & Beets
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| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 40minutes |
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Ingredients
- 4cups arugula
- 3small red beets
- 3small yellow beets
- 2cups grapeseed oil
- 1tablespoon light olive oil
- 1teaspoon lemon juice
- 111-ounce goat chees log
- 1/3cup all-purpose flour
- 2/3cup Italian bread crumbs
- 1teaspoon Himalayan sea saltplus extra to sprinkle
- 1large egg, beaten
- Balsamic glaze for garnish
Instructions
- Prepare ingredients.
- Place beets into two separate saucepans, red in one, yellow in the other, and fill with enough water to cover. Bring to a boil, cooking 20-30 minutes or until tender. Drain, cool, and remove skin before cutting into 1/2-inch slices. Discard ends or save for another recipe.
- While beets are cooking, prepare goat cheese by rolling cheese into 12 equal balls.
- Roll balls into flour, then egg, then bread crumbs. Be sure the goat cheese balls are well coated, with no areas that have exposed cheese, or they will break open during the frying process. Transfer to freezer and freeze for 20 minutes or until firm.
- Heat oil to 350° in a deep pan over medium-high heat. Gently lay goat cheese balls into oil and fry 1 to 2 minutes or until golden brown, turning if necessary. Remove with a slotted spoon and place on a paper towel to drain.
- Place arugula into a medium bowl, drizzle with 1-tablespoons of oil, lemon juice, and a sprinkle of salt. Toss until evenly coated. Place lettuce on to the side of a serving plate.
- Drizzle balsamic glaze onto the empty area of the plate where the goat cheese will sit.
- Lay red and yellow beats down the middle of the serving plate, alternating colors in a single row.
- Lay goat cheese balls on top of the balsamic glaze. Serve while goat cheese is still warm.
Recipe Notes
RECOMMENDATIONS!
– I recommend boiling the yellow and red beets in a separate pan so the natural coloring doesn’t bleed into each other, causing a muted appearance.
– You can plate the salad in individual servings or use a large platter to accommodate all of the ingredients in this recipe.
– Each serving should include 3 goat cheese balls, 1 cup arugula, and 3 red and 3 yellow beet slices.
Recipe adapted from Porter Creek’s Beet Salad
www.culinarybutterfly.com