Saturday, September 23, 2017

Beet Fritters with Goat Cheese and Arugula

Every now and then my house starts to look more cluttered than usual (I was going to say cluttered, but the King of Soup would have called me out on that since clutter is common over here). For the past few weeks I have been in purge mode:

·      Magazines older than two months?
o   OUT
o   Except for the New Yorkers, of course

·      Summer clothes?
o   Until the 30+ degree weather started and the bin came back out

·      Kids’ schoolwork from 5 years ago?
o   As my Grandmaman used to say

·      That really boring 700+ page book (By Gaslight) that I couldn’t get into?
o   Let someone else be tortured

Yesterday I decided to attack the leaning tower of Food & Drink magazines that have taken up residence in my kitchen. For those of you who don’t live in Ontario, Food & Drink is a magazine published by the LCBO (Ontario Liquor Commission) and it’s packed with great recipes (and lots of information on what to drink with the food you prepare). Conveniently, many of the recipes can be found online now so logically; it shouldn’t be that difficult to get rid of these things. But first, I had to scour each one to ensure I wasn’t missing any potentially life-altering recipes.

One of the recipes I came across was for beet fritters. In the photo they basically look like a bright red latke. I love beets, and I love latkes, so I decided to tear this recipe out before tossing the magazine. It was from the Autumn 2015 edition, in case you’re wondering.

I made them today because I happened to have most of the ingredients on hand: beets, arugula, goat cheese, carrots, and onions – check. Pistachios – no, but let’s use almonds instead. The recipe is easy, and the end result is lovely to look at and even better to eat. The fritters are crispy on the edges, soft in the centres, and the tang of goat cheese adds just the right balance to the sweetness of the beets; a lovely marriage.

Without further delay, here is the recipe (my edits are in brackets).


2 carrots, peeled and grated
3 medium raw beets, peeled and ends trimmed, grated
½ red onion, grated (I used sweet onion instead)
2 large eggs, beaten (always buy organic free range, please and thanks)
¼ cup flour
½ tsp salt
¼ tsp black pepper
Vegetable oil for frying (I used peanut because we are out of vegetable)
4 cups baby arugula
1 tbsp olive oil
pinch of salt
black pepper to taste
2 tbsp mint, roughly torn (I had no mint so I skipped this)
1 log goat cheese
½ cup pistachios, chopped (I used almonds and I toasted them)
balsamic reduction (I used balsamic vinegar but not too much)


Combine the grated veggies in a bowl and add the flour, salt, pepper and eggs.

Mix it all together until you can't see the flour anymore.

Use your hands to make small patties – I estimate that I used about ¼ cup of the mixture for each patty.

Heat 1-2 tbsp of oil in a nonstick frying pan over medium heat. Wait until the oil is hot before putting your fritter in to prevent the beets from soaking up the oil. Test the oil by dropping a bit of the beet mix into the pan – if it sizzles, the pan is ready. 

Fry 4 fritters at a time. 3-4 minutes per side, then drain them on a plate with paper towel.

Put the arugula in a large salad bowl and drizzle with the 1 tbsp olive oil and the balsamic vinegar, salt and pepper, and the mint.

The recommended serving presentation is to stack the fritters, layering with the arugula mix, crumbled goat cheese, and pistachios. I didn’t do this. I just placed two fritters on a plate and tossed the arugula, goat cheese and almonds on top.

Serves 4-6 people depending on whether this is a main or side dish. If you make these bite-sized, you could also serve them as an appetizer.

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