This recipe is from the TAG cookbook created by Rebecca Naumberg and Sori Klein. The cookbook is a fundraiser for Torah Acadamy For Girls and all proceeds go directly to TAG. To purchase one visit www.getyourdash.com or call TAG 718 471 8444. Mention that you saw the recipe on GKC and receive FREE shipping when ordering. Enter GKC in your order.
When a local eatery suddenly closed its doors, we had unresolved cravings for their special signature salad. Here is our recreation of Bari’s goat cheese and beet salad, a neighborhood favorite.
1 bunch beets (3 medium-size beets), red or orange
Goat cheese log (6-7 ounces)
1 teaspoon water
1-½ cups panko bread crumbs
2 tablespoons olive oil
4 cups baby spinach leaves
1 cup arugula
½ cup walnut pieces, toasted
2 ripe pears such as Bartlett or D’Anjou,
peeled and sliced into 12 pieces each
Raspberry Vinaigrette (recipe below)
Prep: Preheat oven to 350˚. Remove and discard beet greens. Wash beets very well, leaving peel on. Wrap in heavy duty foil and place on a baking sheet. Bake in oven for 1½ hours. Remove and let cool. With your fingertips, rub the outside of beets to easily remove skin. Slice beets into rounds and then into matchstick-size strips. Set aside.
Goat cheese rounds (not featured in photo): Slice goat cheese log into 12 equal round slices. In a shallow plate, beat egg with teaspoon of water. Pour panko bread crumbs into a separate shallow plate. Dip cheese into egg and then dredge in panko bread crumbs, covering both sides. Repeat for all 12 slices.
Fry: Heat oil in a large skillet over medium heat. Place 6 goat cheese rounds in oil. Fry about 3 minutes per side, until golden brown. Place on a paper towel-lined plate. Repeat with next 6 slices.
Mix: In a large bowl, toss spinach leaves, arugula, walnuts and pears with raspberry vinaigrette. Add beets immediately prior to serving (beet juice will discolor and stain pears).
Serve: On 6 small plates, place a mound of salad blend and top with 2 goat cheese rounds. Serve immediately.
½ cup raspberry vinegar
½ cup sugar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
½ cup vegetable oil
Salt and pepper, to taste
Place vinegar, sugar, mustard and oregano in the bowl of a blender or food processor and purée until smooth. Slowly add oil until well combined. Season with salt and pepper.