Beet & Goat Cheese Croquettes Recipe
Beet cream sauce, baby arugula, almond vinaigrette
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Ingredients
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Croquettes
Beet Cream Sauce
Almond Vinaigrette
Salad
Method
Croquettes
- 1
Prepare the Mixture
In a large bowl, combine the shredded cooked beets, crumbled goat cheese, flour, beaten eggs, salt, and black pepper. Mix until well combined.
- 2
Shape the Croquettes
Using your hands, form the mixture into small balls or patties about 1.5 inches in diameter. Place them on a tray.
- 3
Coat the Croquettes
Dredge each croquette first in flour, then dip in beaten egg, and finally coat with breadcrumbs.
- 4
Fry the Croquettes
Heat olive oil in a large frying pan over medium heat. Once hot, add croquettes in batches, frying until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
Beet Cream Sauce
- 5
Combine Ingredients
In a saucepan, combine the pureed cooked beets, heavy cream, minced garlic, salt, black pepper, and lemon juice.
- 6
Heat the Sauce
Simmer the mixture over low heat for about 10 minutes, stirring occasionally until heated through and slightly thickened.
Almond Vinaigrette
- 7
Mix the Vinaigrette
In a bowl, whisk together the chopped toasted almonds, olive oil, white wine vinegar, honey, salt, and black pepper until emulsified.
Salad Assembly
- 8
Assemble the Salad
On a serving plate, layer the baby arugula. Top with fried croquettes and drizzle with beet cream sauce and almond vinaigrette.