Delight guests with a different take on seasonal flavors with Chef Marcus's Beet and Fried Goat Cheese Carpaccio. This beautiful dish will catch people's eye as it makes it's way to the table, and guests will love the simplicity of the presentation. With the tangy flavor of the beets, the dry taste and crispy texture of the fired goat cheese and the sweetness of the honey dijon dressing, this salad has flavor to spare!
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7828340 Cheese Goat Log Rondin
7975374 Arugula Baby Wild Fresh
5655618 Arezzio Oil Olive Canola
4113056 Sysco Classic Vinegar Red Wine 50 Grain
4113049 Sysco Classic Vinegar White Distilled 50 Grain
4461505 Mustard Dijon Extra Strong
5611645 Honey Pure Orange Blossom Grade A in Jug
- Section goat cheese into balls, batter and fry until golden brown.
- Slice beets into thin rounds using a mandolin or sharp knife, then layer evenly on a plate and season with salt and pepper.
- Add arugula and dressing (see Honey Dijon Dressing recipe) in a mixing bowl and toss. Place in center of plate of beets. Top with goat cheese and serve.
Honey Dijon Dressing Ingredients & Preparation
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 garlic clove
1/2 cup vegetable oil
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
- In a blender, pulse together the vinegar, Dijon mustard, honey, kosher salt, and garlic clove to combine. With the motor still running, slowly add vegetable oil and olive oil. Season to taste with salt and freshly ground black pepper.