Beet, Mint, and Goat Cheese Salad

Ingredients

  • 1 tablespoon fresh lemon juice
  • 3 tablespoons fresh mint leaves
  • 1 fresh goat cheese
  • ½ cup flour
  • 2 pounds red and yellow beets (miniature preferred)
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • + 7 more ingredients
    • pepper
    • 2 tablespoons aged balsamic vinegar
    • 2 large eggs
    • 2 heaping cups mesclun salad
    • 3 tablespoons butter
    • 2 tablespoons fresh parsley leaves
    • ½ cup unseasoned bread crumbs

1. Bring a medium saucepan of salted water to a boil over high heat. Add beets; return to a boil then reduce heat and cook gently until tender, approximately 15 to 25 minutes. (Miniature beets will take as little as 10 minutes; large beets could take 30 minutes.) Remove pan from heat and allow be...

View full recipe at Epicurious

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