Tag Archives: Citrus

party food

February 7, 2012

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

Serves 4

1 yellow beet

1 red beet

olive oil

8 oz goat cheese

1 cup flour

1 egg + water

1 cup panko (Japanese bread crumbs)

canola oil

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

arugula

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.