Roasted Baby Beet Salad With Warm Goat Cheese And Frisee
The warm, breaded and pan-fried goat cheese is really what makes this salad!
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Cooking tools:
- Fish spatula
- Slotted spatula
- Saute pan
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Dish
- Mixing bowl
- Whisk
- Plate
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
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
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