Petite salade with crumbed goats cheese

Cooking Vegetarian Petite salade with crumbed goats cheese

For French flavour at home, try this petite salade with crumbed goats cheese recipe.

Lables: Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. Preheat the oven to 200°C.
  2. Wrap beetroot in foil, then place on a baking tray and roast for 45-60 minutes until tender. Cool, then peel and halve.
  3. Meanwhile, shape cheese into 24 balls and flatten slightly. Place flour in a shallow dish and season. Place egg and crumbs in separate dishes. Coat cheese in flour, shaking off excess. Dip in egg and coat in crumbs. Chill for 30 minutes until firm.
  4. Heat 2cm sunflower oil in a large frypan over medium-high heat. In 2-3 batches, fry the goat's cheese for 1-2 minutes on each side until golden. Drain on paper towel.
  5. Toss beetroot and leaves together and divide among bowls. Top with crumbed cheese and scatter with flowers. Whisk garlic, mustard, vinegar and olive oil together, drizzle over salad, then serve.

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1 bunch baby beetroot, ends trimmed
300g soft goat's cheese
1/2 cup plain flour
2 eggs, lightly beaten
1 cup fine dried breadcrumbs
Sunflower oil, to shallow-fry
2 cups frisee lettuce leaves
2 cups mixed baby salad leaves
1 cup picked watercress sprigs
Edible flowers , to garnish
1 garlic clove, finely chopped
1 tsp Dijon mustard
1 tbsp red wine vinegar
1/4 cup olive oil

Adv

Autors
Preparation time
15
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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