Lunchbreak: The Social Table chef Rebecca Goldfarb makes roasted beet salad

Lunchbreak
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Rebecca Goldfarb

The Social Table
819 W. Armitage Avenue
Chicago
www.thesocialtable.com

Roasted Beet Salad
Serves 4-6

4  2”- diameter red or colored Beets – trimmed and roasted
1 11-oz log goat cheese – cut into 1/2” rounds
2 large eggs – lightly beaten
1 Tbs Dijon mustard
3 oz. bread crumbs
1 Tbs olive oil
1 Tbs butter

8 oz fresh greens mix/mesclun
1 granny smith apple – julienne
1/4 cup slivered almonds – toasted
1/2 red onion – thinly sliced

For the Dressing:
3 Tbs olive oil
1 Tbs lemon juice
1/4 tsp lemon zest
1 Tbs champagne or mild vinegar
1 garlic clove  – paste
salt and pepper
1 tsp Truffle Oil

To Roast Beets:
Scrub the outside of the beets well and then trim them. Wrap them in foil and place in a roasting pan in a 400 degree oven and roast for 45 minutes to an hour, until beet can be pierced easily by a skewer.

To Fry Goat Cheese:
Take log of goat cheese and cut into ½” rounds by using dental floss. Combine the eggs and mustard together and dip the rounds into
mixture. Then press into the bread crumbs. Place breaded cheese on a rack and chill for 15-30 minutes. Melt the butter and olive oil together in a sauté pan over medium-high heat. Cook the goat cheese until browned on both sides.

To Assemble:
Chop the beets into bite size pieces.  Combine the beets, apple, onions and almonds with the greens.  Dress lightly and season with salt and pepper.  Plate and top with individual fried goat cheese rounds.

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