Roasted Beet Salad with Crispy Goat Cheese

Preheat oven to 375 F. Loosely wrap washed beets in foil and place on a baking dish.

Roast for 40 minutes or until beets are tender.

When cool enough to handle, peel the beets from the top. The skin should pull away easily. Slice them into thin disks and set aside.

In the meantime, while the beets are cooking, beat the egg in one bowl, and place the panko crumbs in another.

Season the egg and panko with 1/4 teaspoon each of salt and pepper.

Cut the goat cheese into chunky slices, about 4 to 5 pieces, and reserve the rest for crumbles.

Using a spoon, dip the goat cheese slices in the egg, making sure both sides are well-coated.

Then, transfer to the bowl with the panko crumbs and coat both sides thoroughly. Gently tap away excess crumbs. Repeat until all cheese slices are coated. Optional step: you can chill the goat cheese in the

refrigerator or freezer so they can hold their shape. It's a nice step to take, but if you are pressed for time, proceed to cooking.

In a small pan, heat your cooking oil to 375 F (190 C) frying temperature. The oil must come up at least 1-inch high.

Fry the breaded goat cheese for 30 seconds to 1 minute per side, or until the crumb coating is nicely golden. Then flip the cheese and cook the other side in the same way.

Drain on a rack or on paper towels.

Repeat until all of them are cooked. Assemble the beets in a circle, top with crispy goat cheese,

Serve the roasted beets warm or at room temperature, and the crispy goat cheese, warm.

To reheat the goat cheese, place medallions on a rack set on top of a baking sheet.

Broil in the middle rack at 450 F (230 C) until hot.

Serve immediately