I have been working on the intro to this salad for over a month with out much luck. I thought about talking about how busy spring is with all the house and garden chores. I thought about starting off with a quirky riff on personality tests (the household has all taken Myer-Briggs in the last week.. INTJ’s represent!). Then I had to wade through the kid’s math homework with her. I didn’t like the Unit Circle when they first taught it to me, and I don’t like it any more now.

I’ve also been planning how to start my own Escape Room game business. We did Trapped in a Room with a Zombie the other night (and won, by the way), and now I can’t get the idea of having my own puzzle room out of my head (because it would be awesome, am I right?).

Ufh, yeah, I don’t know. We’ve all got busy lives right now. I’ll just let you get right to the salad, which is actually quite good. I’m not selling it very well right now, but that’s what the pictures are for.

It takes a while to make, maybe 45-60 minutes. Still worth it.

Amazon Recommendations of the Day: Summer Reads

Raw Beet Salad

Raw Beet Salad with Fried Brie

Fried Brie

adapted from crushmag

Raw Beet Salad with Fried Brie
serves 2

– 1/2 c non-fat greek yogurt
– 1/4 c cilantro leaves
– 1/2 c parsley leaves
– 1 tsp lemon zest
– 1 tsp lemon juice
– 1 tsp dijon mustard
– 1 tsp honey

Crispy Prosciutto
– 2 slices of thinly cut prosciutto

Fried Brie
– 2 wedges of brie
– 1 large egg
– 1/4 c milk
– 2 Tbsp cake flour
– 1 c Panko breadcrumbs
– 2 Tbsp olive oil

– 4 cups of baby spinach
– 2 beets, with leaves intact, if possible
– 1 Grannysmith apple
– 1/2 c crumbled feta

Timing is important in this recipe. You don’t want the raw veggies to be cut too long before eating, and you want the fried brie to still be warm too. So follow the order of the directions and go fast.

Start with the dressing. Combine yogurt, herbs, lemon, honey, and dijon in a blender. Blend for 2-3 minutes until there are few obvious herby chunks and more of a smooth green sauce. Adjust with salt and pepper to taste. Refrigerate until serving.

Turn broiler on high. Tear prosciutto into bite-sized pieces. Place on a baking sheet covered with aluminum foil. Put the prosciutto under the broiler for 5-7 minutes, monitoring and flipping about every minute, until well-crisped. Set aside on a paper towel.

Prepare the brie by cutting into six small wedges. Combine egg and milk in one bowl. Place cake flour and panko crumbs in two additional bowls.

Rinse and dry greens and a few leaves from the beetroots. Arrange on plates.

Peel beets and slice very thinly with a mandolin. Tuck into the plated salad, or arrange on the top of the leaf bed.

Heat olive oil in a pan over medium high heat.

Coat brie in cake flour, then egg wash, then panko, then egg wash, then panko.

By now the oil should be shimmery and quite hot. Place coated brie wedges in the oil. You should here the oil begin to fry the outside of the cheese. If it pops too loudly and the brie browns too quickly, reduce the heat.

Fry for 3-5 minutes, flipping as each side browns. The cheese will require pretty constant monitoring during this process.

Once the brie is browned evenly, place on each plate. The cheese should also be quite melty at this point.

Slice the apple into matchsticks and plate overtop the beets and leaves. Sprinkle the feta and prosciutto over the entire salad and dot with the desired amount of dressing.

Serve with extra dressing and apple slices as desired.