Crispy Baked Goat Cheese and Beet Salad

Preheat oven to 375°F (190°C). Wrap beets in pairs in a double layer of foil. Drizzle with olive oil and season with salt.

Place foil-wrapped beets on a tray and roast for 45-60 minutes, or until a knife or cake tester can be inserted with some resistance but not crunchy.

Allow beets to cool before peeling. Use paper towels to help remove the skins.

Cut cooled beets into bite-sized pieces. Add them to a bowl with olive oil, salt, black pepper, and white balsamic vinegar. Stir and taste for seasoning.

Spin panko bread crumbs in a food processor for about 30 seconds until smaller in size, or use fine bread crumbs.

Add goat cheese, herbs (oregano, chives, thyme), and black pepper to the food processor and spin until combined. Divide the cheese mixture into 12 equal pieces (about 40g each).

Roll each piece of cheese into a ball, coat with panko, and form into a thick puck. Place on a small tray and freeze for 20 minutes.

In a bowl, beat eggs with Dijon mustard. Dip each chilled goat cheese puck into the egg mixture, then coat thoroughly with panko. Place on a parchment-lined tray and return to the freezer for 20-25 more minutes.

Spray or brush the frozen goat cheese pucks on all sides with olive oil.

In a bowl, whisk together white balsamic vinegar, minced shallot, salt, grainy mustard, and black pepper until combined.

While whisking continuously, slowly stream in the extra virgin olive oil until the vinaigrette is emulsified.

Bake the goat cheese pucks at 475°F (250°C) for 7-10 minutes. If fully frozen, bake for closer to 11 minutes, until golden brown and crispy.

In a large bowl, combine frisee, shaved fennel, chopped escarole, mixed baby lettuce, and fresh dill fronds. Add 3-4 large spoonfuls of vinaigrette, a pinch of salt, and chopped pistachios. Toss to combine.

Divide the tossed salad portions into bowls. Top with the baked goat cheese pucks and marinated beets. Finish with additional chopped pistachios, dill fronds, and a final drizzle of dressing.