Beet-and-Goat-Cheese Salad Hors d'Oeuvres

  • Servings: 20

Source: Martha Stewart Weddings, Spring 2008


  • 1 tablespoon Champagne vinegar
  • Salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • Vegetable oil, for deep-frying
  • 4 medium beets, peeled, cut into 1/8-inch-thick slices
  • 6 ounces goat cheese
  • 1 cup micro greens (


  1. Combine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually whisk in olive oil until dressing is emulsified.

  2. Fill a cast-iron pot halfway with oil, and heat to 350 degrees. Add beet slices that are at least 2 inches in diameter (reserve remaining slices for another use). Cook for 90 seconds. Remove with a slotted spoon. Drain on paper towels. Sprinkle with 1 tablespoon salt. Chips can be stored in an airtight container for up to 3 days.

  3. Place 1/2 teaspoon goat cheese on each beet chip. Top each with about 5 greens. Drizzle with dressing.


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