Beet Salad with Fried Goat Cheese Balls

Beet Salad with Fried Goat Cheese Balls is both refreshing and delicious.  This is an impressive salad to serve to company and is worthy of the holiday table.

Roasted Beets

• 1 lb. small beets, leaves removed 
• 4 ozs water
•  ½ t salt

Preheat oven to 375 degrees.  Scrub beets and place on a baking dish with water. Cover with foil and bake until tender (about 40 minutes.)  Remove from oven and cool.  Rub off skin and cut into slices.  Set aside.

 Fried Goat Cheese Balls

• Canola oil
• ¼ c cornstarch
•  ¾ c flour
• 1 c club soda
• 10 ozs goat cheese
• Breadcrumbs
• Salt and pepper to taste
• 3 large eggs

Take a piece of goat cheese, 1 ½ inch in diameter and roll into a ball.  Place the balls on a wax paper–lined baking sheet and refrigerate for 20 minutes.

In a medium bowl, whisk the egg and club soda together. Slowly whisk in the flour, cornstarch and salt and pepper.  Set aside.    In a separate bowl, place the breadcrumbs.  

Taking one ball at a time, put it in the egg mixture, then breadcrumbs.  Repeat again in the egg mixture and the breadcrumbs.  Put back on the wax paper lined baking.  Freeze for 15 minutes. 

In an electric skillet set at 375 degrees, place enough olive oil to come up 1 inch of the pan.  Place about ten balls in the skillet at a time and cook until light brown, turning to brown both sides, about a couple of minutes.   Drain on dish with a paper towel.  Cover with foil to keep warm . 

Dressing 

4 t olive oil

 2/3 c lemon juice

2 T shallots, chopped

4 T sugar

½  t salt

½ c chopped walnuts 

Whisk the dressing ingredients together.  Mix 3 T with the roasted beets. 

Salad

Mix the remaining dressing with 12 ozs mixed greens.  Toss and place beet mixture on top.  Add goat cheese balls and serve.