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1
Preheat the oven to 425 degrees F.
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2
Spread aluminum foil onto the work surface.
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3
Place beets on foil and drizzle olive oil generously over beets.
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4
Seal aluminum foil around the beets and place on a baking sheet.
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5
Roast beets for 45 minutes to 1 hour, or until tender.
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6
Remove from the oven, unwrap the beets and cool.
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7
When the beets are cool enough to handle, peel and cut into wedges.
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8
Place the beets in a small bowl.
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9
Sprinkle 2 tablespoons of the sherry vinegar over the beets and season with salt and freshly ground black pepper.
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10
Set aside to cool completely.
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11
Place flour in a shallow dish or pan.
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12
Whisk together egg and milk in a second small dish.
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13
Place bread crumbs in a separate shallow dish or pan.
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14
Season chilled goat cheese rounds with salt and pepper.
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15
Dredge rounds in flour, shaking off the excess, then in the egg wash, and finally in the bread crumbs, pressing to coat well.
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16
Allow the breaded goat cheese rounds to chill in the refrigerator for 30 minutes.
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17
Arrange roasted beet wedges on 6 salad plates.
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18
In a small bowl, whisk together the remaining 2 tablespoons of vinegar, Dijon, shallots, parsley, chervil, and chives.
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19
Drizzle 1/4 cup extra-virgin olive oil into the vinegar mixture, whisking to combine.
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20
Place frisee in a bowl and drizzle a little
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21
of the vinaigrette over the greens.
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22
Adjust seasonings with salt and pepper.
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23
Divide the frisee evenly among the 6 plates in the center of the sliced beets.
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24
Heat the remaining 1/4 cup olive oil in a small saute pan over medium-high heat.
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25
Carefully place the goat cheese rounds into the hot oil, being careful not to crowd the pan.
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26
Cook until lightly browned and softened, about 1 to 2 minutes each side.
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27
(Since the goat cheese gets very hot, it may be helpful to use a fish spatula to turn the goat cheese during cooking.)
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28
Remove goat cheese from the oil with a slotted spatula, and place on top of the frisee.
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29
Drizzle any remaining vinaigrette on top of the sliced beets.
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30
Serve immediately.
