Warm goat cheese is delicious enough on it’s own but when mixed with spices and seasonings it’s even better! We made this salad with bergamot sage leaves but any kind of sage leaves will work wonderfully.
serves 4
ingredients
4 ounces of goat cheese, at room temperature
2 tablespoons flour (such as all-purpose, almond, millet, etc.)
1 tablespoon herbs, chopped
1 teaspoon crushed coriander seeds
1 tablespoon minced scallions or onions
1/2 cup sesame seeds
2 cups peanut oil for shallow frying
2 large roasted yellow beets, peeled and sliced
10 to 15 large sage leaves
Pinch of amchur
Pinch of sea salt
instructions
In a shallow frying pan, heat the peanut oil to 325°F.
Combine the goat cheese, flour, herbs, coriander seeds, and scallions. Divide the mix into 6 parts and form 6 patties. Roll each one into sesame seeds and shallow fry the cutlets 2 to 3 minutes on each side until they are a rich golden brown. Drain on paper towels.
On a serving plate, spread the sliced beets. Place the warm cutlets over the beet slices and arrange the sage leaves on top, then sprinkle with amchur and salt.
notes & variations
Instead of beets, use turnips or carrots.
To crush coriander seeds, use a rolling pin or a mortar and pestle with light pressure.
For an even more indulgent version, deep-fry the sage leaves.
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