Mid to late summer rolls around and I feel like I've won the lottery...almost. I mean, if I actually did win the lottery, then I am pretty sure the sheered beaver fur carpet I bought would feel awfully nice too...PETA don't hate, you have to admit it'd be pretty soft on your own tootsies...
The summer-time winnings I am talking about is the food! There is a wealth of things to try and make and it all tastes so darn good, especially when it comes fresh out of the earth or hot off the grill.
.jpg)
Warm Goat Cheese and Roasted Beet Salad is one of those things I could eat all the time. Every day, just sit this in front of me, and I am a happy gal.
Ingredients for salad...
Roasted Beets
Several beets, scrubbed and cut into smaller pieces (quartered if they're not too huge) Greens cut off and set aside for later
Olive Oil
Salt and Pepper
Fried Goat Cheese
Log of goat cheese cut into 1/4 to 1/2 inch rounds (it's easier to cut and fry if you have placed this in the freezer for about 30 minutes before hand)
Seasoned bread crumbs
1 egg, whisked
oil for frying
Salt and Pepper
Salad
ummmmmm...that would be some lettuce
A yummy vinaigrette (I used Brianna's Champagne Caper Vinaigrette and it was perfect)
Here's what you do:
Place cut beets onto a large piece of foil, sprinkle with oil and a nice dash of salt and pepper. If you happen to be grilling your main dish, throw them onto the hot grill and let them go for about 40 minutes until fork tender. You can also roast them in your oven at 400 F for about 40 minutes, too.
While beets are roasting and when there's about 10 to 15 minutes left of beet cooking time, heat a skillet over medium heat with about 1/4" oil in the bottom. Take your rounds of goat cheese, dip them in your egg, then place them in the bread crumbs until they are thoroughly coated. Season with salt and pepper. Place in hot skillet and cook until GBD (golden brown and delicious) on both sides.
Place hot goat cheese on top of a bed of lettuce, throw on several beets and top with a delicious vinaigrette. Enjoy the tastiest salad you'll ever eat.
DON'T THROW AWAY THE BEET GREENS!!!
I mean, please refrain from tossing the greens.
You can eat those too, you know. Simply cook like you would spinach. Place a skillet over medium heat, with a bit of water in it. Bring to a boil, throw in beet greens and reduce heat to simmer, cover with lid and let wilt for about 5 to 8 minutes. You do not want them to get mushy! So, sample every minute after 5 have passed until they reached your desired level of tenderness.
Top with a pat of butter, a squeeze of lemon juice and salt and pepper to taste. Serve and enjoy!
And, if you really want to bring your feast over the top, serve the goat cheese and beet salad alongside this...
.jpg)
And maybe....
.jpg)
This for dessert!!!!!
You will be the hero of the day. Unless your kids decide they don't like beets (which they will, but don't fret because that just means you get to eat their goat cheese and beet salad).
Also, a word of caution....a few hours later, do not be afraid that you are having digestive problems....beets are vibrantly colored. Even, shall we say....hot pink.
Enjoy the fruits of the season as much as you can. Summer food only lasts a few more months.
Thanks for reading!!
The summer-time winnings I am talking about is the food! There is a wealth of things to try and make and it all tastes so darn good, especially when it comes fresh out of the earth or hot off the grill.
.jpg)
Warm Goat Cheese and Roasted Beet Salad is one of those things I could eat all the time. Every day, just sit this in front of me, and I am a happy gal.
Ingredients for salad...
Roasted Beets
Several beets, scrubbed and cut into smaller pieces (quartered if they're not too huge) Greens cut off and set aside for later
Olive Oil
Salt and Pepper
Fried Goat Cheese
Log of goat cheese cut into 1/4 to 1/2 inch rounds (it's easier to cut and fry if you have placed this in the freezer for about 30 minutes before hand)
Seasoned bread crumbs
1 egg, whisked
oil for frying
Salt and Pepper
Salad
ummmmmm...that would be some lettuce
A yummy vinaigrette (I used Brianna's Champagne Caper Vinaigrette and it was perfect)
Here's what you do:
Place cut beets onto a large piece of foil, sprinkle with oil and a nice dash of salt and pepper. If you happen to be grilling your main dish, throw them onto the hot grill and let them go for about 40 minutes until fork tender. You can also roast them in your oven at 400 F for about 40 minutes, too.
While beets are roasting and when there's about 10 to 15 minutes left of beet cooking time, heat a skillet over medium heat with about 1/4" oil in the bottom. Take your rounds of goat cheese, dip them in your egg, then place them in the bread crumbs until they are thoroughly coated. Season with salt and pepper. Place in hot skillet and cook until GBD (golden brown and delicious) on both sides.
Place hot goat cheese on top of a bed of lettuce, throw on several beets and top with a delicious vinaigrette. Enjoy the tastiest salad you'll ever eat.
I mean, please refrain from tossing the greens.
You can eat those too, you know. Simply cook like you would spinach. Place a skillet over medium heat, with a bit of water in it. Bring to a boil, throw in beet greens and reduce heat to simmer, cover with lid and let wilt for about 5 to 8 minutes. You do not want them to get mushy! So, sample every minute after 5 have passed until they reached your desired level of tenderness.
Top with a pat of butter, a squeeze of lemon juice and salt and pepper to taste. Serve and enjoy!
And, if you really want to bring your feast over the top, serve the goat cheese and beet salad alongside this...
.jpg)
And maybe....
.jpg)
You will be the hero of the day. Unless your kids decide they don't like beets (which they will, but don't fret because that just means you get to eat their goat cheese and beet salad).
Also, a word of caution....a few hours later, do not be afraid that you are having digestive problems....beets are vibrantly colored. Even, shall we say....hot pink.
Enjoy the fruits of the season as much as you can. Summer food only lasts a few more months.
Thanks for reading!!
Heather
Hi Heather,
ReplyDeleteOh my gosh, love, love, love fresh beets. And where were you when I ate them
(ok, gobbled them) the first time ever a few years ago? Let's just say I had no idea what was going on later!!
Haha, how's that for my first comment on your blog?
This looks delish:) Di
Heather that looks amazing! You know you don't have to cook the beet greens either we serve them in a tossed green salad, kind of like baby spinach.
ReplyDeleteYour posts always make me laugh. You are so funny. This looks delicious. My mouth is literally watering. I'll have to look away before I drool onto the computer :)
ReplyDeleteOkay, you actually make beets look good. I have to be honest...I haven't eaten a beet since I was a young girl and they were forced down my gullet. I've been afraid to try them again. But the greens too? Those look amazing. Although initially I thought they were rhubarb.
ReplyDeleteI'm such a dork. :)
-andi
Fried Goat Cheese? I would love to try it! LOL at your closing beets warning. :)
ReplyDeleteOkay..it's morning..I want this..for breakfast! It looks so great! I did not know you could cook beet greens. I also did not know you could get sheered beaver carpeting...if you win the lottery..please send your plane for me so I can eat this salad and put my bare tootsies on that carpet!
ReplyDeleteWhat a feast! That fried goat cheese looks amazing and I see you've been putting your beets to good use:)
ReplyDelete