Chioggia Beet Carpaccio with Arugula and Panko-Crusted Panfried Goat Cheese

Name: Chioggia Beet Carpaccio with Arugula and Panko-Crusted Panfried Goat Cheese
Yield: Serves 4 as a First Course or as a Main-Course Salad
Ingredients: 1 cup/55 g panko (Japanese bread crumbs) or unseasoned dried bread crumbs; About 1 cup/240 ml. canola or other neutral oil for frying; Kosher or fine sea salt; 1 large egg; ½ tsp. granulated sugar; ½ tsp. kosher or fine sea salt; 1½ tbsp. finely minced fresh herbs such as tarragon or rosemary; ½ cup/65 g all-purpose flour; One 8-oz/225-g log fresh goat cheese; Freshly ground pepper; 1 tsp. whole-grain mustard; 1 tbsp. balsamic vinegar; 3 medium Aromatic Roasted Beets, prepared with Chioggia beets, cooled, peeled, and thinly sliced into rounds with a mandoline or chef’s knife; 4 cups/100 g lightly packed baby arugula; ¼ cup/60 ml. extra-virgin olive oil

Preparation info

Serves
4
as a First Course

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Consider this a vegetarian alternative to traditional carpaccio. Chioggia beets, the candy-striped beauties of the beet family, line the plate, standing in for the beef slices. A fluffy green mound of baby arugula brings focus back to the center, and a topknot of crunchy fried panko-coated, creamy goat cheese completes the picture.

Ingredients

Dressing

¼ cup/60 ml. extra-virgin olive oil
1 tbsp. balsamic vinegar

Main course

Method

To make the dressing, in a small jar, combine the olive oil, vinegar, mustard, sugar, salt, and a few grinds of pepper, cover tightly, and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
Slice the goat cheese into four equal rounds and shape each round into a patty 2½