Warm Goat Cheese, Beets & Orange Salad

Serves 4

Roast the Beets

Ingredients

• 2 large beets
• 2 Tbsp extra-virgin olive oil
• 4 Tbsp dark balsamic vinegar
• Kosher salt
• Freshly ground black pepper

Preparation

1. 1. Preheat oven to 400°. Scrub the beets, trim off the tops but leave a 1-inch stub and most of the root tails. This will keep the beets from bleeding.
   2. Wrap beets loosely with foil and roast until you can easily pierce with a fork, about 1 hour 30 minutes, checking after 1 hour.
   3. Let cool 15 minutes, then use a paper towel to rub off the skins.
   4. Slice beets, while warm drizzle with olive oil and dark balsamic vinegar, salt & pepper and let sit.

Section an Orange

1. Cut a slice off both ends of the orange. Stand it upright.
2. Working from top to bottom, run you knife along the edge of the orange, cutting away the outer pith as much as possible.
3. Hold the orange over a bowl to collect all the juices.
4. Make a cut along the segment on both sides right along the white membrane and release the segment into the bowl.
5. Continue working all the way around the orange.
6. Remove all segments from the fruit.
7. Squeeze the juice from the remaining membrane to get every last drop.

Make the Vinaigrette

• 1/2 cup orange juice
• 1/2 cup sherry vinegar or white balsamic vinegar
• 1 cup olive oil
• 2 Tbsp simple syrup or maple syrup
• Salt & pepper to taste

Directions

In a jar, shake together olive oil, orange juice, sherry vinegar and simple syrup, until fully combined. Season with salt and pepper. 

Simple Syrup

• 1/2 cup water
• 1/2 cup sugar
• Combine sugar and water in a small saucepan over medium heat; bring to a boil, stirring, until sugar has dissolved. Allow to cool.

Prepare the Herb Mix

• 1/2 cup fresh parsley
• 1/3 cup fresh thyme
• 1/3 cup fresh chives

Dice a Shallot

• 3 Tbsp shallot, diced

Slice the Goat Cheese

Place the goat cheese log in the freezer for 10 minutes to firm up, do not freeze it. Remove from the freezer and slice the goat cheese log into 6 discs using a warm wet knife, rinsing the knife after each slice.

Fry the Goat Cheese Disks

1. Set up your dredging station with the egg wash and breadcrumbs. Working with one disc at a time, dip into the egg wash, then into the bowl of breadcrumbs, pressing firmly into the cheese. Top, bottom, and sides. Place the disc of cheese on a parchment-lined plate and refrigerate for at least 10 minutes.
2. Add enough oil to a skillet set over medium-high heat.
3. To test the oil, take a pinch of breadcrumbs and drop into the oil. If it starts to lightly brown, you know it’s ready.
4. Add half of the goat cheese discs and cook until golden and crispy. Carefully flip with a turner and cook the other side. It helps to tilt the pan one way and hold it there for a few seconds to brown the crumbs on the side as well.
5. Remove the fried goat cheese discs and place on a paper-towel lined plate.
6. Wipe out the skillet with paper towels, add additional oil and repeat the frying of the remaining goat cheese discs.
7. Serve warm.

Assemble the Salad

Just before serving, combine greens with orange segments, shallots, herb mix, and enough dressing to coat. Arrange the beets in a circle around the plate. Divide the greens between three plates and top them with two disks of warm goat cheese.

Shopping List

• 1 (8-10 oz.) log of plain goat cheese
• 5 – 11 oz. mixed greens
• 2 large beets
• 2 cups extra-virgin olive oil
• 4 Tbsp dark balsamic vinegar
• 2 oranges or 4 mandarins
• 1/2 cup orange juice
• 1/2 cup sherry vinegar
• 2 Tbsp simple syrup or maple syrup
• 1/2 cup fresh parsley
• 1/3 cup fresh thyme
• 1/3 cup fresh chives
• 1 shallot
• 2 eggs
• 1 cup Aleia’s Plain Breadcrumbs
• Kosher salt
• Freshly ground black pepper

Tip

• You can avoid segmenting an orange by using clementines or mandarins.
• For extra dressing, double the recipe.