Salade de Chèvre Croustillant et Betteraves


For Goat Cheese
  • 250 gr.(0,55 lbs) goat cheese
  • Flour
  • Egg
  • Bread crumb
For Salad
  • 1 lettuce
  • 1 bunch of arugula
  • 3 beets – baked
  • Salt
  • Black pepper
For the Sauce
  • 4-5 leaves of basil
  • ¼ cup of olive oil
  • 1 lemon
For beet;
Wrap the beets one by one in smart foil and bake in a preheated oven at 180 degrees for 1-2 hours depending on the condition of your beetroot.

For the crispy goat cheese;
Cut the goat cheeses 1 inch thick with a sewing thread or cheese wire.
Dip the cheese you cut into flour, egg and breadcrumbs respectively.
Add sunflower oil into your sauce pan and heat it.
Put your goat cheese in your hot sunflower oil and fry both sides.

For the salad;
Finely chop the lettuce and arugula.
Take your beets out of the oven out of the foil and cut them into thin rings.

For the sauce;
Add basil leaves, olive oil and lemon juice into your rondo and draw well.

To combine;
Place the lettuce and arugula in your serving plate.
Arrange the sliced ​​beets.
Season them with salt, pepper and salad dressing.
Then place the fried goat cheese on your salad and serve.


 

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