These little bite sized beet and goat cheese salads are this week’s favourite thing. Since falling in love with beets only a few years ago, I sometimes feel like I’ve got many beet-less years to make up for. I’ve been pickling them and making them into soup or tossing them in the oven with some potatoes and yams. Today, and last week when I made these for the first time, I was snacking on them raw. I spent the rest of the time trying to make sure my hands didn’t steal all the beet chips before I had a chance to serve them at the Supper Club this weekend.
The original recipe calls for the beet chips to be deep-fried, but that turned out to be a bit of a disaster for me. After sizzling around in the hot oil I was left with either greasy soggy beet chips or greasy burned beet chips. It was my first attempt at deep-frying anything, and my last, at least for a little while. If you’re a pro with a deep-fryer (or pot with oil in it) and have some tips you’d like to share, I’d love to hear them 🙂
These taste just like beet and goat cheese salad without any of the mess. The beet chips can be made up to three days ahead to save you some time. Just top with goat cheese and some lightly dressed micro-greens or herbs before you serve them.
*For a chance to win a copy of Grace Massa Langlois’s new cookbook Grace’s Sweet Life, stop by the post about Profiteroles with Chantilly Cream and leave a comment. The contest will remain open until July 26th and the winner will be chosen at random. Good luck!
If you make Bite Sized Mini Beet and Goat Cheese Salad make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 4 medium beets
- ¼ cup goat cheese
- A small handful of micro-greens or herbs (tarragon, parsley or dill work well)
- 1 tablespoon oil of your choice
- 1 teaspoon cider vinegar or a squeeze of lemon juice
- Oil to toss beets
- Wash beets well then slice as thin as possible. Toss beets in oil and lay in a single layer on a baking sheet. Bake at 350 degrees for 10 minutes, flip beets over and bake for another 7-10 minutes. Watch beets carefully so that they don't burn.
- Reduce heat to 220 degrees and continue to bake until they are almost crispy, between 1½- 2 hours. Remove from oven, toss with salt and set aside to cool.
- Just before serving, whisk together oil and vinegar and lightly coat micro-greens or herbs with the dressing.
- Top each beet chip with a ball of goat cheese and a few greens.
- Arrange on a plate to serve.
Recipe adapted from Martha Stewart