Ingredients
Scale
- 4 roasted beets thinly sliced ( I used two different colored beets but just red is fine)
- 4 ounce log fresh goat cheese
- 1 cup panko bread crumbs
- Salt and pepper, to taste
- 1/2 cup Panera Fuji Apple Vinaigrette
- 1/2 cup all purpose flour
- Peanut oil
- 4 cups arugula
- Several thinly sliced red onion rings, for garnish
- 1/4 cup walnuts, toasted
- Panera Fuji Apple Vinaigrette to taste
Instructions
- For beets:
- Roast beet by wrapping washed whole beets in tinfoil and baking in 400* oven for 45-50 minutes. When cool enough to handle peel beets and slice thinly. Set aside.
- For fried goat cheese:
- Freeze your goat cheese for about 30 minutes until it’s solid but not totally frozen.
- While your cheese is hardening set up a breading station in the following order: flour, dressing, bread crumbs, and a parchment paper covered small cookie sheet.
- Remove cheese from freezer and slice into 4 equal slices with a sharp a knife.
- If any of your cheese is falling apart, pat it together trying to keep a round shape. It doesn’t have to be perfect.
- Take goat cheese rounds and dip in flour, then dressing and then goat in panko crumbs. Lay onto lined sheet. Continue until all slices have been coated. Toss all remaining breading ingredients.
- Place coated cheese in the freezer for another 5 minutes while preparing the oil.
- In a cast iron skillet (if you don’t have a fast iron skillet, a regular skillet will work fine) cover the bottom with peanut oil, heat over medium-high heat. Once oil is hot, fry breaded goat cheese rounds until crispy on both sides.
- Remove fried goat cheese from the skillet, be gentle as they will fall apart easily. Place on parchment lined sheet. Set aside.
- For salad:
- Divide arugula between two salad bowls. Layer beets decoratively on arugula. Top each salad with two of the goat cheese rounds.
- Place sliced red onion and walnuts on top of salad. Drizzle with
- Panera Fuji Apple Vinaigrette to taste.