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Slow-Roasted Beet with Crisp Goat Cheese and Orange-Shallot Vinaigrette

Submitted by on December 11, 2009 – 2:10 pmNo Comment

A very nice dish for the autumn beet harvest. Can’t get enough of them! Add goat cheese and I’m in heaven.

For the beets
4 large candy-cane or golden beets (about 3 lbs), trimmed
Vegetable oil
Kosher salt

For the Goat Cheese
1 log fresh goat cheese (about 10 oz)
2 cups all-purpose flour
4 large eggs, lightly beaten
3 cups dried bread crumbs
Vegetable oil for deep-frying

For the Vinaigrette
4 oranges
3 Tb minced shallots
1 cup extra-virgin olive oil
1 cup fresh orange juice
1 Tb white wine vinegar

and…

2 handfuls of organic baby spinach or mixed bistro greens

Golden Beets

Golden Beets

Beets

Rub the beets with oil and salt. Wrap them in a large sheet of foil, folding the edges together for a tight seal.
Preheat the over to 300F. In a sheet pan, make a bed of kosher salt about 1/4 inch thick on which to rest the foil packet (this protects the beets from direct heat).
Roast the beets for 90 minutes, then test for doneness by inserting a roasting fork (right through the foil) into the beet. It should be fork-tender. Peel open the foil (watch out for the escaping steam). Let the beets cool slightly — they’ll be easier to peel while warm.  Hold them in a paper towel and push the skin off with the towel. Cut each beet into 6 wedges.

Goat Cheese

Cut the goat cheese log into 4 rounds. Set up your breading assembly line: Put the flour, eggs, and bread crumbs in three separate shallow bowls and line them up.  Dip the cheese rounds into flour, then egg, then bread crumbs, them repeat the process to make a double coating. Refrigerate.
In a large pot, heat the oil to 350F. Fry the goat cheese until the coating is crisp, about 3 minutes, then drain on a paper towel-lined platter.

Vinaigrette

Peel and segment the oranges; set aside.  Sweat the shallots briefly in 1 tablespoon of olive oil with a good pinch of salt.  Add the orange juice, increase the heat to medium-high, and quickly reduce the liquid by half.  Remove from the heat and whisk in the vinegar and the remaining oil; season with salt and white pepper.

To Serve

Toss the beets and spinach in the vinaigrette; adjust the seasoning.  Arrange the beets and greens on plates. Scatter oranges around the salads and drizzle with vinaigrette. Top with goat cheese rounds.

(from Charlie Palmer’s Practical Guide to the New American Kitchen)

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