Beet Salad with Cinnamon Fried Goat Cheese

By Golfwidow7

Ingredients

• 2 medium beets, scrubbed clean
• olive oil
• salt and pepper
• 1 clove garlic, crushed
• Fried Goat Cheese Rounds
• 1 eight ounce package goat cheese (chevre honey)
• zest 1 lemon
• 3 tablespoons shredded parmesan cheese
• 1 egg, beaten
• 1/2 cup flour
• 1/2 teaspoon (or to taste) cinnamon sugar
• 4 cups oil for frying
• Balsamic Vinaigrette
• 6 tablespoons balsamic vinegar
• 6 tablespoons extra virgin olive oil
• pinch kosher salt
• pinch pepper
• 2 tablespoon honey

Details

Servings 4
Preparation time 25mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 350 degrees. Place a sheet of aluminum foil on a baking sheet. Top with a piece of parchment paper. Place beets and garlic on parchment paper, drizzle with about a tablespoon of olive oil and sprinkle with salt and pepper. Wrap paper and aluminum foil around the beets and bake for 60-90 minutes, or until beets are tender to the point of a knife. Let cool completely.
Makie balsamic vinaigrette by whisking ingredients together until smooth.

Make fried goat cheese:

1. Slice cheese from log into 4 or 6 slices. Freeze for about 20 minutes. Roll in flour mixture, then egg, and flour again.

2. Heat oil in a medium, heavy bottomed saucepan, to about 360 degrees. Be careful not to cook these too quickly, or the bread coating will boil off, and be careful not to cook them too slowly, or the cheese will ooze out. Cook the cheese balls until golden brown. Serve warm with the salad.