Yesterday I got up pretty early for a Saturday morning because I had exciting plans. Sylvie, Alejandra, Tammy and I were doing cooking demonstrations and giving out samples at the 14th & U farmers market in Washington DC.
The plan was to use produce available at the market, very little cooking, and have fun. Right away I decided to make a salad with raw beets and arugula and top it off with goat cheese. But I thought it'd be too simple. That's when Sylvie suggested I make goat cheese medallions! What are those? Read to find out. And be sure to check out Sylvie's, Alejandra's and Tammy's blogs for other great cooking ideas!
Raw Beet & Arugula Salad with Goat Cheese Medallions
Note: This recipe doesn't list exact amounts for any of the ingredients. I believe in playing with my food and using as little or as much of any ingredient as I want. I encourage you to do the same!
beets, peeled & thinly sliced
salt & pepper to taste
dental floss (use the plain kind!)
Optional: chopped herbs (I used chives)
1. In a bowl combine arugula and beets. Drizzle with olive oil and lemon juice. Season with salt and pepper.
2. Using a dental floss, cut goat cheese into ½ inch thick medallions.
3. In a small bowl beat an egg with some salt and pepper.
4. Dunk each goat cheese medallion in the egg mixture then coat with panko crumbs (Optional: feel free to add fresh herbs into your panko crumb mixture or use goat cheese with herbs already mixed in)
5. Heat olive oil in a saute pan. Add your goat cheese medallions and saute on each side until the panko crust is golden brown. Serve immediately on top of the salad.
Our demo went well! Everyone loved the food and some of our Twitter followers and friends came out to support us: THANK YOU!
These photos are from the salad I recreated in my kitchen today for breakfast. Enjoy!
And here is me yesterday at the demo (Thanks to Tammy for the photo!)