Ingredients
3 Red Beets
8 oz. Goat Cheese
¼ cup Flour
1 Egg
¾ cup Panko
1 Tbsp. Olive Oil
24 – 48 oz. Canola Oil
Salt
Pepper
Balsamic Drizzle
❃❃Makes 18❃❃
Preparation
Preheat oven to 450, line a bakingsheet with foil and spray with non-stick cooking spray. Add canola oil to a heavy bottomed pan, casteiron pan or Dutch oven with a thermometer.
Beets
Add beets to the sheet pan with olive oil, pinch of salt and a pinch of pepper. Roast for 50 – 60 minutes or until soft.
Remove from oven and let cool slightly. Once cooled use plastic gloves and peel the beets. Once peeled cut the edges of the beets off to form a square and cut beets into cubes about ½ inch by ½ inch.
Goat Cheese
Roll goat cheese into 1 Tbsp. size balls and refrigerate for about 20 minutes.
Set up a dredging station with one bowl of flour, one bowl of beaten egg and one bowl of panko. Completely cover each ball in the flour, then the egg and then the panko. Return to the refrigerator for about 20 minutes.
Heat canola oil to 350 and add about 4 – 5 balls at a time to the oil making sure oil stays at 350 and fry until golden brown. Remove to a paper bag or paper towels to drain excess oil. Set aside until all goat cheese balls are fried.
Assembly
On a short skewer add the goat cheese ball and then the square pieces of beet making sure they will stand up when placed on a plate. Drizzle the skewers with desired amount of balsamic reduction or drizzle.