For those of you who have yet to discover the amazingess that is the Beet, get excited… for those of you who share my passion and love for these deep purple roots you will know exactly what I am talking about. I LOVE BEETS. A little while ago I announced to my boyfriend that I was dubbing the next 7 days as “Fun with Beets Week” and that every dinner for 7 days would include Beets. I think he thought I was nuts. The following recipe was my first meal of the week and it was darn delicious!
- 1 large beet
- 1 apple
- 1/4 cup of walnuts
- 3 cups of Spinach/Arugula mixed
- 1/2 cup of goat cheese
- 1/2 cup gluten free bread crumbs
- 4 TBS of olive oil
- 1 TBS of honey
- Salt and Pepper
- 1 TSP of garlic
- 2 eggs, beaten
Start by rolling the goat cheese into small pucks about 1–2 inches in diameter. Place them on a baking sheet covered with parchment paper and place in the fridge for 1 hour. Wrap the beet in tinfoil and bake in the oven at 375 degrees for 1 hour. After its cooked, remove from the oven and set to cool. Once the beet has cooled you can run it under the tap and remove the skin ( I find that the easiest way to get all the skin of the beet🙂 Julienne the beet and the apple and set aside. Assemble the salad on individual plates. Start with the spinach/arugula mixture, then walnuts, finished by the julienned apples and beets. Set aside.
Beat Eggs in a shallow bowl. Pour bread crumbs into another shallow bowl next to the eggs. Dip each of the goat cheese pucks in the egg mixture, and then the bread crumbs, making sure they are completely covered. Heat olive oil in a pan until piping hot. Fry each of the goat cheese balls in olive oil until nice and golden on each side.
Place 2–3 pucks on each salad and then drizzle with salad dressing.
Mix olive oil, garlic, honey, salt and pepper . Mix thoroughly.