Beet ‘Carpaccio’ with Fried Goat Cheese, Vinegary Shallots, and Crispy Sage

Beet ‘Carpaccio’ with Fried Goat Cheese, Vinegary Shallots, and Crispy Sage

Prep Time: 35 - 45 minutes

Cook Time: 70 - 90 minutes

Servings: 4

Ingredients:

Beet ‘carpaccio’

• 4-5 small beets, beet and stem/leaves separated
• Olive oil, to coat
• Kosher salt
• 20 - 25 sage leaves

Fried goat cheese

• 10 oz goat cheese
• ½ cup all purpose flour
• 1 egg
• ½ cup panko breadcrumbs
• Kosher salt
• 2 cups neutral oil
• ¼ cup honey

Vinegary shallots

• ½ shallot, finely diced
• 4-5 beet stems, finely diced
• 1-2 tbsp red wine vinegar
• Kosher salt

To finish

• Olive oil
• Flaky salt

Directions:

1. BEET CARPACCIO: Preheat the oven to 400 F. Scrub the beets clean and place each bulb in a sheet of aluminum oil. Drizzle each beet lightly with olive oil and sprinkle with salt. Add 1-2 sage leaves to the top and wrap tightly with the aluminum.
2. Place the beets in a glass pyrex or on a baking sheet and bake for 55 - 75 minutes, until easily pierced with a knife. The time will vary depending on the size of the beet, so just start checking after 55 minutes.
3. Remove from the oven and rest until cool enough to handle. Using a cloth (that you don’t mind being stained!) To rub the skin off the beet. Allow the beets to cool completely and discard the skin.
4. FRIED GOAT CHEESE: Scoop the goat cheese into small balls, about 1 inch in diameter. You should have about 18 - 22 balls.
5. Prepare three small bowls for the dredging station. In one bowl, add the flour. In the second bowl, whisk the egg until combined. In the last bowl, mix the breadcrumbs with a pinch of salt.
6. Take a goat cheese ball and toss it in the flour, then coat it in the egg, then toss it in the panko. Set aside on a plate and continue with the rest. Place the goat cheese balls in the freezer for at least half an hour, up to 3 hours. Don’t skip this step!
7. In a medium pot, heat the neutral oil over medium-high heat. Once shimmering (around 350 F), Add the rest of the sage leaves. Fry for 1 - 2 minutes, until golden brown and the sizzling gets much quieter. Drain onto a paper towel-lined plate.
8. Add some goat cheese balls to the oil, and be careful not to overcrowd. Fry for 4 - 6 minutes, until golden brown. Drain on a wire rack or on a paper towel-lined plate. Continue frying the rest.
9. VINEGARY SHALLOTS: In a small bowl, mix together the shallots, beet stalk, 1 tbsp vinegar, and a pinch of salt. Adjust to taste with more vinegar or salt. Set aside.
10. ASSEMBLE: Thinly slice the beets, and layer enough to cover the serving plate. Drizzle with olive oil and a sprinkle of flaky salt.
11. Place the goat cheese balls (however many to your liking) on the beet layer. Spoon the vinegary shallots around the carpaccio, then top each goat cheese ball with the fried sage. Eat immediately.