Beet Greens Salad with Warm Goat Cheese Rounds

Photo by Morgan Ione Photography

Adapted from Cooking with Scraps (Workman Publishing Company, 2018) by Lindsay-Jean Hard

Though cooking root to leaf isn’t a novel concept, Cooking with Scraps by Lindsay-Jean Hard offers innovative new recipes to make the most of lesser-appreciated parts of produce like rinds, seeds and stems. And with each American currently wasting about a pound of food a year, now is a great time to get into a scrappier mindset. This recipe demonstrates a simple technique to prepare beets greens that could be applied to any similar leaves soon to be populating farmers markets.

The Complex Flavor of Beets
  • 5-ounce log goat cheese
  • ⅓ cup all-purpose flour
  • 1 egg
  • ½ cup panko or fine breadcrumbs
  • Grapeseed oil, for frying
  • 1 tablespoon balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • Fine-grain sea salt, to taste
  • Fresh-ground black pepper, to taste
  • 6–8 ounces beet greens, leaves only, cut chiffonade

Chill goat cheese in freezer until firm, about 15 minutes.

Meanwhile, set 3 shallow dishes in row. Add flour to first dish. In bowl, whisk egg slightly with 1 teaspoon water, and add to second dish. Add panko to third dish.

Remove cheese from freezer, and slice into 6 rounds. Dredge each round in flour, followed by egg then panko.

Coat medium sauté pan with grapeseed oil, and warm over medium heat until shimmering. Add cheese and cook until bottoms appear light brown and crisp, about 2 minutes. Take care to maintain medium heat. Flip, and cook approximately 30–45 seconds, or until lightly browned. Transfer rounds to cooling rack or paper towels to drain.

In medium bowl, whisk vinegar, olive oil, salt and pepper. Add greens, and toss to coat. Add salt and pepper, to taste.

Divide greens among 3 plates. Top each with 2 cheese rounds. Serves 3.

Pair It

Marcel Giraudon 2017 Bourgogne Aligoté. Mary Campbell, owner of Everyday Wines, Hard’s go-to bottle shop in Ann Arbor, Michigan, recommends a favorite Aligoté from France. “It has charming apple and pear fruit, the perfect amount of acidity for the salad, and a bit of stony minerality on the finish,” says Campbell. “And, if you have ‘scraps’ of this wine, it makes a delicious Kir.”

Published on March 30, 2019
About the Author
Sarah E. Daniels
Associate Editor

Daniels is the former Dining Editor at Hudson Valley magazine who has also written and edited for web-based publications such as Food52 and The Kitchn, and has assisted in food styling and recipe testing for an assortment of cookbooks. Prior to her career in culinary-related media, Daniels spent years as a pastry chef at venues throughout upstate New York and completed the Longhouse Food Scholars program. She has a soft spot for quiche and hiking trails with footbridges, and would be hard-pressed to turn down a glass of Sauvignon Blanc.
Instagram: @little_honey_dee

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