Guest writer: Mary Eloisa,LPCC, NC from Eating With Reverence
A four-course Spring/Summer meal from the Santa Fe Farmers’ Market.
Course #1: Roasted Beet Salad with Fried Goat Cheese Croutons
Adapted from Farmgirl Gourmet
Ingredients:
1 large beet (3 med or 8 baby), scrubbed & tops removed
1/2 tablespoon olive oil
8 ounces goat cheese – firm log
1/4 cup all purpose flour
1 egg, slightly beaten
1/2 cup panko bread crumbs
1 cup vegetable oil
9 cups mixed baby greens washed, dried torn into pieces
1 cup arugula, washed, dried
2 tablespoons olive oil
3 tablespoons apple cider vinegar
salt and pepper, to taste
Preparation:
- Preheat oven to 375 degrees.
- Place beets in aluminum foil and drizzle with the 1/2 tablespoon of olive oil, wrap and place on a baking sheet.
- Bake until tender, about 1 hour 20 minutes.
- Allow to cool to room temperature and remove skins. Slice into thin rounds. Set aside.
- Slice the goat cheese into 8 equal rounds.
- Place the flour, egg and panko on separate plates.
- Toss each slice of goat cheese in flour, then egg, and finally in panko. Set aside.
- Heat the 1 cup vegetable oil in a medium skillet over medium-high heat. Fry the cheese until golden about 1 minute, flip over and repeat. Drain on paper towels. Cheese should not be runny.
- Combine lettuces in a large bowl. Add croutons, 2 tablespoons olive oil, and apple cider vinegar. Toss to coat.
- Add the sliced beets and sprinkle with salt and pepper to taste. Serve immediately.
Click here to get Course #2: Roasted Spring Vegetables with Arugula Pesto
Click here to get Course #3: Pork Chops with Rhubarb Sauce
Click here to get Course #4: Raspberry Chili Thumbprint Cookies