Recipe courtesy of Food 911
Show: Food 911
Episode: Turkey & Wine
Save Recipe Print
1 hr 17 min
40 min
2 min
35 min
4 servings



Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat. Fry the sage until the leaves crisp up, about 2 minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and remove with a slotted spoon.

Coat the saucepan with the remaining 2 tablespoons of olive oil. Add the shallot and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes. Add the sugar, salt, and pepper. Set the beets in the poaching liquid and cook until tender, about 20 minutes. Set beets aside to cool and reserve the poaching liquid. When cool enough to handle, rub off the beet skins with paper towel. Set aside to cool to room temperature.

With a hot knife, cut the goat cheese log into 4 equal wheels. Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides.

Arrange a handful of frisee, watercress and beet greens on each plate. Lay the beets and goat cheese slices on top. Top with fried sage and crispy prosciutto. Whisk the cooled poaching liquid with olive oil; season with salt and pepper. Drizzle the vinaigrette over each salad and serve immediately.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Baked Goat Cheese Dip

Recipe courtesy of Food Network Kitchen

Caramelized Vidalia Onion and Goat Cheese Tartlets

Recipe courtesy of Trisha Yearwood

Best Grilled Cheese Ever

Recipe courtesy of Ree Drummond

Roasted Beets

Recipe courtesy of Ina Garten

Best-Ever Beer Cheese Soup

Recipe courtesy of Amy Thielen

Baby Carrots

Recipe courtesy of Rachael Ray

Cauliflower Pizza Crust

Recipe courtesy of Katie Lee

Smoked Baby Back Ribs

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories