Beet Salad w/ Fried Goat Cheese & Honey

Here is a recipe to impress your guests (if you don't have any guests, then make it for yourself!).

An easy salad made special by frying up some herb crusted goat cheese rounds with panko crumbs and a honey dressing.

On another note, I'm a honey addict.

I eat it everyday in some way.
Drizzled on my yogurt w/ nuts, in salad dressings and on cheese (so good on gorgonzola).

There are so many honeys out there, which one to buy?

I have a collection of honey. You may remember, I waited patiently in line at the Luxembourg Garden Honey Festival (les fetes du miel) in Paris for the once a year chance to buy a jar of honey from those famous Parisian bees!!!! (post here).

I have local N.J. honey which is reported to help spring allergy sufferers (it does work), made by a local bee keeper. A teaspoon a day keeps the allergist away.

I have been using Kings Own Brand Organic Wildflower Honey and I am addicted. True Verified Source (which means from hive to bottle).

Here, I made my usual roasted beet salad w/ watercress this time, and these fantastic warm goat cheese rounds.

Roasted Beets w/ Watercress & Herbed Goat Cheese Rounds w/ Honey:

bunch of watercress
red & yellow beets, roasted
handful of toasted walnuts
a log of chevre (goat cheese), cut into rounds w/ dental floss (yes, it works!)
1/2 cup panko bread crumbs
2 egg whites
1 tbsp of dried or fresh herbs such as parsley, thyme and rosemary, (I used them all)
red pepper flakes, sea salt & pepper

1 tbsp of wildflower honey
1 tbsp lemon juice
1 tbsp olive oil
sea salt & pepper

Whisk up dressing ingredients w/ a fork and set aside.

Start by roasting your beets, trimmed, sprinkled w/ kosher salt and drizzled w/ olive oil.
Cover the pan tightly and roast in a 400F oven for 1 hour.

When cool enough to handle, peel beets. I do this the day before.

To make the goat cheese rounds: Slice the log with dental floss for even and precise slices. Make sure the goat cheese is cold.

Mix the panko crumbs w/ the spices and herbs.

Dredge each round in egg white then in panko crumb mixture.

Lay on parchment lined baking sheet and freeze at least 15 minutes, and up to 3 hours.

When ready to serve, heat some olive oil in a non-stick skillet and saute the chevre coins (cute name for them) for 1 minute one each side.

Mix the watercress w/ the roasted beets, walnuts and anything else you want in your salad (red onion is nice too). Drizzle dressing over and add the warm chevre on top of the salad (2 per person).

This is such a great salad.


Ciao Chow Linda said…
I made something similar to this for a dinner party not long ago, but didn't use the egg whites or the herbs in the panko. Both great ideas that I'll be trying.
Anonymous said…
Do you think it would be OK to make the fried goat cheese ahead of time, and then reheat in the oven right before serving with the salad?

Unknown said…
I'm with the anonymous Linda--I'd love to make this for book club, but I like to prep as much as possible beforehand. I hope you tell us we can reheat the goat cheese!

Stacey Snacks said…
Mary & Linda
Yes, of course. I froze mine 3 hrs before frying. As long as you keep the cheese Rounds nice and cold in the refrigerator, I don't see why you couldn't even make them in the morning to fry up at night

Stacey Snacks said…
I just thought of another idea. I guess you can fry them up and serve them at room temperature so you don't have to fry them while your guests are there
Thanks, Stacey! I might make this and your Chinese chicken salad. So many picky eaters these days that I hate cooking for people I don't know well!
Unknown said…
Looks delicious!!
Unknown said…
Looks delicious!!
marie r said…
Stacey, Your probably have had this while in Paris, but Hedene honey is amazing. I always bring back jars of it . I would be happy to give you the name of a darling epicure in the 6th if you are interested.
Connie Lysko said…
I order this salad at any restaurant that will serve it. Looks wonderful. Love the hint about the dental floss. I too have a jar of honey from a local bee keeper right here in Ocean Township in my pantry for allergies. I was told to take a tablespoon of it every day. I stopped because I didn't want all the sugar and carbs. You mentioned only a teaspoon....I will try again. Thanks again for your fun website. Connie Lysko
Amen Kahwajy said…
First you used "tin foil", now you present "Chevre coins" and "true to source". These are fun adds to my functional vocabulary. Many thanks, and thanks for this recipe.
Amen Kahwajy said…
This comment has been removed by the author.
Stacey Snacks said…
"Tin foil" is a word we alway used in the 1970's for aluminum foil. Most people don't say it anymore....and "chevre coins"? I don't know! I made that one up!

Anonymous said…
Have you ever visited La Maison du Miel while in Paris? They have honey that tastes like caramel. Best ever! Thanks for the recipe. Rebecca