24 ounces heirloom variety beets washed and trimmed
4 eggs
10 ounces olive oil extra virgin
2 cups flour all-purpose
2 garlic cloves minced
12 ounces goat cheese separated
0.5 cup half-and-half
1 ounce olive oil
0.5 quart panko bread crumbs
0.5 bunch parsley italian
1 ounce rosemary
1 ounce sage
12 servings salt and pepper to taste
1 ounce thyme leaves
Equipment
food processor
bowl
baking paper
Directions
Boil beets until tender. Chill, peel, and cube beets.
Form cheese balls into 1 1/4-inch diameter disks. In a bowl, combine eggs and half-and-half together.
Place flour and Herb Crust into separate pans. Dredge cheese balls in the flour, then the egg mixture, and finally the herb crust. Stack the medallions on parchment paper to prevent condensation. Fry goat cheese medallions until golden brown.
Drain.
Toss the arugula in the balsamic vinaigrette, then place the 2 ounces of the arugula in the center of each plate. Arrange about 2 ounces of the beets around the rim.
Place 1 goat cheese medallion on top of the arugula, and drizzle with additional balsamic vinaigrette over the beets.
Clean all herbs from stems and chop roughly. Finely chop herbs and garlic in food processor.
Add breadcrumbs and olive oil. Process until distributed.
