Today's Coastal Cooking recipe is courtesy of Chef Joe Simone of Simones Restaurant in Warren via our weekly Rhode Show segments, which premiere Tuesdays at 9am.



Serves 4-6

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.