Heirloom Beet Salad
Updated: Monday, November 19 2012, 12:45 PM EST
24 ounces heirloom variety beets, washed and trimmed
12 ounces goat cheese, separated into 1 ounce balls
1/2 cup half-and-half
2 cups all-purpose flour
4 cups Herb Crust, recipe follows
Salt and pepper, to taste
24 ounces arugula, cleaned
16 ounces balsamic vinaigrette, recipe follows
Boil beets until tender. Chill, peel, and cube beets.
cheese balls into 1 1/4-inch diameter disks. In a bowl, combine eggs
and half-and-half together. Place flour and Herb Crust into separate
pans. Dredge cheese balls in the flour, then the egg mixture, and
finally the herb crust. Stack the medallions on parchment paper to
prevent condensation. Fry goat cheese medallions until golden brown.
Toss the arugula in the balsamic vinaigrette, then place
the 2 ounces of the arugula in the center of each plate. Arrange about 2
ounces of the beets around the rim. Place 1 goat cheese medallion on
top of the arugula, and drizzle with additional balsamic vinaigrette
over the beets.