Fried Beets with Goat Cheese Vinaigrette

"If you have traveled to Italy you surely know that the Italians will fry almost anything! Meatballs, fish, artichokes, even the tender blossoms of the zucchini-plant, get crisped in hot oil. Well, in this recipe I extend the frying technique to beets. Now everyone has an opinion about beets: either they love them or cannot stand to be in the same room with them! I can honestly say that I have converted several people to the cause of the lowly beet with this recipe", Joe Simone

Serves 4 to 6

4 large beets, about 1 1/2 pounds (750 g), preferably gold
1/4 cup all-purpose flour
1/2 cup seltzer water
Olive, peanut or vegetable oil, to fry the beets
1 large bunch arugula, washed and cut into thin ribbons
12 oil-cured pitted black olives, sliced
12 cherry tomatoes, cut in half
1 tablespoon red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1/4 cup goat cheese or more to taste, crumbled
Kosher or sea salt and black pepper to taste

Method

Preheat the oven to 425°F (220°C). Wash the beets and place them in a roasting pan and roast until the outsides are charred and the beets are tender, about 45 minutes, depending on the size of the beets. Remove from the oven and set aside until cool enough to handle. Wearing gloves, peel the beets and cut into half moons about 1/3 inch (7mm) thick. This can be done the night before serving; simply cover the beets and store in the refrigerator until ready to proceed.

In a small bowl, make a pastella by whisking together the flour and seltzer. The consistency should be slightly thicker than heavy whipping cream. You may need to add a little extra flour.

In a large frying pan, heat the frying oil to 350°F (180°C). Dip each beet segment in to the pastella. The beets should be thinly coated. Carefully slip the coated beets into the oil, without overlap. You may have to fry in batches. Fry the beets until they are golden brown and puffy, about 4 minutes, turning them over once or twice. Remove to a paper towel-lined ovenproof plate and keep warm in a 200°F (100°C) oven until all of the beets are fried.

In a small bowl, toss the arugula, olives, tomatoes and salt, to taste, until well mixed. Add the red wine vinegar, olive oil and goat cheese and toss again.

To serve, arrange the beets on a serving platter, top with the "salad" and serve at once, passing the pepper mill as desired.

Hint

In this recipe the cooked beets are dipped into pastella which is an Italian batter made with sparkling water and all-purpose flour. Be sure to use water with a very mild flavor. Waters that are high in minerals will not do well here.