Herb Crusted Goat Cheese and Heirloom Beet Salad

Name: Herb Crusted Goat Cheese and Heirloom Beet Salad
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 170 grams Aged balsamic vinegar; 680 grams arugula, cleaned; 680 grams heirloom variety beets, washed and trimmed; 4 eggs; 283 grams extra virgin olive oil; 473 milliliters all-purpose flour; 2 garlic cloves, minced; 340 grams goat cheese, separated into 1 ounce balls; 118 milliliters half-and-half; 28 grams olive oil; 473 milliliters panko bread crumbs; 1 bunches Italian parsley; 28 grams 1/4 bunch rosemary; 28 grams 1/4 bunch sage; 12 servings Salt and pepper, to taste; 28 grams 1/4 bunch thyme

Herb Crusted Goat Cheese and Heirloom Beet Salad requires about 1 hour and 20 minutes from start to finish. This recipe serves 12. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 18g of protein, 38g of fat, and a total of 640 calories. A mixture of aged balsamic vinegar, olive oil, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Boil beets until tender. Chill, peel, and cube beets.

Ingredients you will need

Beet

Form cheese balls into 1 1/4-inch diameter disks. In a bowl, combine eggs and half-and-half together.

Ingredients you will need

Cheese

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Goat Cheese

Cheese

Crust

All Purpose Flour

Egg

Equipment you will use

Baking Paper

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.

Ingredients you will need

Balsamic Vinaigrette