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Beet-Avocado Salad With Crispy Goat Cheese Balls

by Livestrong_Recipes  |  Feb 9, 2019

Beet-Avocado Salad With Crispy Goat Cheese Balls
Photo Credit: Ashok B. Mehta/ adobe stock
  1. PREP
  2. 1 h
  • COOK
  • 40 m
  • TOTAL
  • 1h 40m

Homemade fried goat cheese balls ensure that this dish is “not your traditional leafy-green salad,” says FoodieCrush.com’s Heidi Larsen. She uses a mix of red, yellow and chiogga beets, but you can use whichever beets you may have on hand. http://www.foodiecrush.com

INGREDIENTS

SERVES 6

  • 10 serving Raw Red Beet (small)
  • 2 tbsp Shallots
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tbsp White Balsamic Vinegar
  • 1 tsp Cane Sugar
  • 2 pinch Kosher Salt
  • 1 pinch Pepper, Black
  • 3 oz Goat Cheese
  • 1 serving Egg
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Bread Crumbs (Plain)
  • 1 tbsp Pure Canola Oil
  • 1 med Avocado
  • 1/4 cup Shelled Pistachios
  • 1/4 cup Organic Microgreens
  • 1 tbsp fresh chives

DIRECTIONS

1 For the beets: Preheat the oven to 400 degrees.
2 Wash and trim the beets and pat dry. Place the beets in foil, making packets of 3-4 beets per packet. Drizzle with some olive oil and kosher salt. Wrap the beets tightly and place on a baking sheet then bake for 40 minutes to 1 hour or until tender.
3 Remove from the oven, unwrap and set aside to cool.
4 Once cool, rub the skin of the beets off the cooked beet using a paper towel.
5 Cut the beets into quarters or chunks and place in a bowl. Set aside.
6 For the dressing: Place the sliced shallot in a small food processor and chop finely.
7 Add the olive oil, balsamic vinegar and sugar and pulse to combine until the dressing is thickened and the shallots are minced finely. Season with kosher salt and freshly ground black pepper.
8 Pour ⅔ of the dressing over the beets to marinate until plating.
9 For the cheese balls: Roll the goat cheese into small balls. Gather three shallow bowls and place flour in one bowl, whisk 1 egg in another bowl and place the bread crumbs in the remaining bowl.
10 Dredge a goat cheese ball first in flour, then egg and then in the breadcrumbs.
11 Repeat flour, egg and breadcrumb steps one more times. Set aside and repeat with the rest of the cheese balls.
12 Fry cheese balls in batches of three or four at a time for about 2 minutes or until golden brown. Drain on paper towels. NOTE: You may need 1 to 2 cups of canola oil to completely submerge the balls. We did not include the total amount of oil need to fry the goat cheese balls because the calorie counter includes all of the oil as being ingested; rather, you will fry the goat cheese balls and then discard the unused oil.
13 To prepare salad: Plate the marinated beets with the avocado chunks and the fried cheese balls that have been sliced in half or kept whole.
14 Drizzle with the remaining shallot dressing and garnish with microgreens, chopped pistachios and chives.
15 Season with additional kosher salt and freshly ground black pepper if desired. Can be served immediately.