Fried Beet Salad with Cucumber and Blue Cheese Dressing

Serves 8

2 large beets, peeled and sliced into 1/4-inch thick disks
1 cup all-purpose flour
1 cup panko bread crumbs
2 eggs, beaten
Olive oil, as needed
6 cups salad greens
1 cup cucumber, sliced
Frying oil, as needed
Blue Cheese Dressing:
3 oz. bleu cheese, crumbled
3 Tbsp. sour cream
3 Tbsp. buttermilk
2 Tbsp. mayonnaise
2 tsp. distilled white vinegar
1/4 tsp. sugar
Pinch of garlic powder
Pepper, to taste

Pre-heat oven to 400°F. Place peeled, sliced beets on a sheet of foil. Drizzle beets with olive oil, fold and seal foil into a packet. Bake until beets are fork tender, about 25 minutes. Remove beets from the oven, open foil packet and set aside to cool.

Combine all dressing ingredients in a small bowl. Mash bleu cheese with a fork to break up any extra large pieces. Season with pepper, if desired.

Place flour in one wide bowl, beaten eggs in another wide bowl and panko bread crumbs in a third bowl. Pre-heat frying oil to 350°F.

Dip each slice of cooled beet into flour and pat off excess, dip into egg and remove excess, finish in panko bread crumbs. Gently lower coated beets into frying oil and deep fry until golden brown and crispy.

Arrange salad greens on individual plates. Top each salad with a few slices of fried beets, cucumbers and drizzle with blue cheese dressing. Serve immediately.