Roasted Baby Beet Salad With Warm Goat Cheese And Frisee | Emerils.com

Ingredients

• 1 1/2 pounds assorted red and golden baby beets, washed
• Extra-virgin olive oil, for drizzling, plus 1/2 cup divided
• 1/4 cup sherry wine vinegar, divided
• Salt
• Freshly ground black pepper
• 3 tablespoons flour
• 1 large egg, lightly beaten
• 1 tablespoon milk
• 1/3 cup plain bread crumbs
• 1 (6-ounce) goat cheese log, chilled and cut into 6 even slices
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 2 teaspoons minced shallots
• 2 teaspoons chopped parsley leaves
• 2 teaspoons chopped chervil leaves
• 1 teaspoon chopped chives
• 3 cups roughly torn and washed frisee lettuce