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Roast Apple & Beet with Warm Goat's Cheese Croquettes

Roast Apple & Beet with Warm Goat’s Cheese Croquettes


  • Author: Carol Green

Description

An elegant salad, roasting the beets and apples brings out the sweetness, topped with warm, melting goats cheese rounds and spiced pecans.


Ingredients

For the Goats Cheese Rounds:

1          12 oz log soft fresh Goats Cheese

1/2       cup Pecans

1/2       cup Gluten Free Crackers

1          egg, lightly beaten

¼         cup Ghee (clarified butter) for cooking

  • NOTE: A combination of almond flour, nuts or gluten free crackers will work!

Spiced Pecans:

1          cup Pecans, rough chopped

2-3       tablespoons Honey

1          teaspoon Pumpkin Pie Spice (aprox)

Salt

For the Roasted Apple:

3          Gala or Honeycrisp apples

1          tablespoon Olive Oil

1          tablespoon Red Wine Vinegar

1          teaspoon Coconut or Brown Sugar

For the Roasted Beets:

2          Medium Red Beets

1          tablespoon Olive Oil

1          tablespoon Red Wine Vinegar

1          teaspoon Coconut or Brown Sugar

 

For the dressing:

¼         cup fresh Lemon Juice

¼         cup Red Wine, Sherry or Pomegranate Vinegar

1          cup Olive Oil

2          drops Monk Fruit or 1 tablespoon Honey

1          tablespoon Dijon Mustard

pinch salt

 

For the salad:

8 oz     mix of salad greens, in bite size pieces


Instructions

  • Prepare the Goat’s cheese rounds: Wiz together the ingredients in a food processor until roughly ground.
  • Cut the cheese log 12 pieces, and dip each piece first in the egg mixture, then in the crumb mixture. Place on a cookie sheet, and freeze.

 Prepare the Spiced Pecans

  • Preheat oven to 350F, and prepare a large sheet pan with parchment paper
  • Place the nuts on sheet, and drizzle with the honey.
  • Sprinkle over the spices and salt to taste
  • Bake for 8 minutes, take out and stir
  • Bake for an addition 4 to 6 minutes, checking frequently
  • Allow to cool

Prepare the Roasted Apples

  • Preheat the oven to 450F
  • Cut the apple into 8 slices, remove the core.
  • Toss with the dressing, and place on a roasting pan.
  • Roast in 10-minute increments, turning until golden, approximately 20 minutes total, set aside.

Prepare the Roasted Beets

  • Peel the beets and cut into small wedges
  • Place in a casserole dish, toss with the dressing.
  • Cover with foil, and place in a 450F oven for 30 minutes.
  • Remove the foil, stir and roast about 25 to 30 minutes more until fork tender.
  • Ser aside.

Prepare the Dressing:

  • Blend all ingredients except the olive oil.
  • While whisking, slowly add olive oil to allow to emulsify.

To Serve:

  • Cook the goat’s cheese rounds: Preheat a pan to medium high and melt a little ghee. Pan fry each goats cheese round, one minute per side until golden and warm.
  • Assemble salad: Toss salad greens and with just enough dressing to coat dressing.
  • Place a little of the salad on the plate, top with the apple, beets goats cheese rounds and sprinkle with the pecans.