Recipe courtesy of Bobby Flay
Episode: San Diego CA
Save Recipe Print
Total:
1 hr 20 min
Prep:
35 min
Cook:
45 min
Yield:
12 Servings

Ingredients

Herb Crust:
Balsamic Vinaigrette:

Directions

Boil beets until tender. Chill, peel, and cube beets.

Form cheese balls into 1 1/4-inch diameter disks. In a bowl, combine eggs and half-and-half together. Place flour and Herb Crust into separate pans. Dredge cheese balls in the flour, then the egg mixture, and finally the herb crust. Stack the medallions on parchment paper to prevent condensation. Fry goat cheese medallions until golden brown. Drain.

Toss the arugula in the balsamic vinaigrette, then place the 2 ounces of the arugula in the center of each plate. Arrange about 2 ounces of the beets around the rim. Place 1 goat cheese medallion on top of the arugula, and drizzle with additional balsamic vinaigrette over the beets.

Herb Crust:

Clean all herbs from stems and chop roughly. Finely chop herbs and garlic in food processor. Add breadcrumbs and olive oil. Process until distributed.

Balsamic Vinaigrette:

Combine all ingredients.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Goat Cheese Cheesecake with Spiced Wafer Crust

Recipe courtesy of Anne Burrell

Pie Crust

Recipe courtesy of Alton Brown

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Black Bean Salad

Recipe courtesy of Guy Fieri

Bacon-Herb Wrapped Pork Tenderloin

Recipe courtesy of Bobby Flay

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Cayenne Cheese Straws

Recipe courtesy of Ree Drummond

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Three-Cheese Calzones

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword