• 61 Ratings

For a finger-friendly take on classic beet-and-goat-cheese salad, serve fried beet chips topped with a dollop of the tangy cheese and vinaigrette-laced micro greens. They make perfect hors d'oeuvres -- crispy instead of juicy beets means no one will be caught red-handed.

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Ingredients

Directions

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

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  • 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.

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

Reviews

61 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 19
  • 2 star values: 21
  • 1 star values: 4