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Spinach with Goat Cheese, Roasted Beets and Pears

Posted By GKC On May 20, 2012 @ 2:00 am In Weekly Recipes | No Comments


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 [2] 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 egg
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.

Raspberry Vinaigrette
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.


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