And the winner is… the beet salad! Here’s the recipe. I’m thinking I’ll post the short rib recipe soon. Stay tuned.
Roasted Beet Salad inspired by Revolution Brewing Company
1 yellow beet
1 red beet
8 oz goat cheese
1 cup flour
1 egg + water
1 cup panko (Japanese bread crumbs)
1 lemon – juiced
1 lime – juiced
1/2 orange – juiced
olive oil – double the amount of the collective fresh fruit juice
1/2 shallot – minced
toasted pumpkin seeds – salted
s & p
Preheat oven to 375 F. Clean the beets, dry. Season with olive oil, salt, and pepper. In two shallow baking dishes add a 1/2 inch of water and the beets (beets must cook in seperate containers so that the color do not bleed together). Cook for 1-2 hours or until the beets are fork tender. Cool, remove skin, and slice thinly. (The beets can also be boiled, I find this to be faster). (The beets can be made up to a day in advance)
Meanwhile, slice the goat cheese into 2 oz. slices, making small “cheese disks.” Place the four, egg wash, and panko into three bowls respectively. Season the cheese with salt and then do the three-step breading process: run through the flour, egg wash, and finally the panko. Set on a plate in the fridge and chill for an hour (these can be made up to a day in advance).
For the vinaigrette, place all contents in a small bowl and whisk together. Or shake together in a small tupperware.
In a medium dutch oven, heat the canola oil (enough so that the croquettes will be covered) until 350 F (I do not use a thermometer, I place a small piece of bread in the liquid to see when it starts to fry it). Once the oil is ready, place the croquettes (very gently) with a spider strainer in the oil and fry for ~30 seconds to a minute or until golden. Remove with a spider strainer onto a paper towel.
Toss arugula with vinaigrette. Plate the beets (salt), then arugula, then croquette, garnish with pumpkin seeds.