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.


Comments (2)

December 31, 2018
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March 8, 2009
I tried this and it was a disaster. We tried all sorts of methods: the recipe did not yield what you see above. Those are thinner than 1/8" and must be fried longer than 90 secs. We baked the beets, both thin and thick cut, and those mostly shrank. A recipe elsewhere suggested coating them in corn starch, but we were done before we found it. The few we built had the overwhelming flavor of goat cheese. If you get that far, I would suggest tossing the greens in the dressing, a little less messy.