- 2 large Beets (preferably local, organic and Goldenalthough any color beet will do)
- 1/2 cup flour pinch salt to taste
- 1 cup Sparkling Water (plus additional as needed Peanut Oil or other oil for frying)
- 2-3 cups baby arugula, washed and spun dry
- 2 tbsp olive oil
- 2 tbsp good quality balsamic vinegar
- 1/2 cup goat cheese, crumbled
- Roast the beets: Preheat oven to 450F. Trim and wash the beets and pat dry. Wrap each beet separately in tin foil. Roast until tender when pierced with a thin knife, about 45 minutes to an hour or more depending on how big the beet is.
- When the beets are done, remove from oven and allow to cool on your counter until you can handle them. Peel the beets and then cut into 1/4 thick half moons. You can cover the beets and refrigerate them for up to two days.
- When ready to cook, add about 1 quart frying oil to a large pot (or turn on your personal fryer). Set over medium heat while you prepare the pastella.
- While the oil is heating prepare the pastella: Add the flour to a medium sized mixing bowl and season with salt to taste. Whisk the two together and then add enough sparkling water to make a batter about the same consistency as pancake batter.
- Working in batches dip each beet piece in pastella and carefully add to the fryer-being cautious of spattering. Fry the beets until they are golden and crunchy. Drain on paper towel.
- To serve: pile the arugula in the center of a serving platter and arrange the fried beets around the arugula. Add the goat cheese on top of the arugula and drizzle with olive oil and balsamic vinegar. Serve at once.