Italian Breaded Pan Fried Goat Cheese, Beet Root, Truffle Salted Wasabi Mayo

Submitted by Mike Nedeau

About the cook: I'm a lover of all things that one can eat, drink or laugh at. Home cooking is my way to relax, enjoy a bottle of wine, and create hopefully something delicious. I've always remembered cooking with my grandmother, dancing and laughing in the kitchen and forgetting about the worlds troubles, or the stresses in life. If if won't kill you, I'll eat it!

About the dish: I had a bottle of Washington Syrah, and I needed/wanted something with some funk, a spark and a dish that was unique enough to pair with the wine.

National Origin: Fusion

Serves: 4

Estimated Time: 30 to 60 Minutes


4 1 Ounce round pieces of Chèvre Goat Cheese
1 Medium size Beet Root or 2 small
1/2 Cup of REAL mayo
1 Tablespoon of Wasabi powder
10% Truffled Salt
One Egg
1/2 Cup Italian Bread Crumbs
3 Tablespoon Canola Oil
Scallion for garnish
1 bottle of Washington Syrah


First, get that bottle of wine, open it and pour yourself a glass. Next, swirl it, sniff it and pretend you know what you’re doing. Now, take a big gulp, yeah, that feels good doesn’t it? Next, the show can start….

In a large pot, like you would use for pasta, bring water to a bowl and then drop in your beet(s). Cook the beets until fork tender, about 20-30minutes.

Meanwhile, in a small bowl whisk the mayo, powered wasabi, and truffle salt together and set aside (yes, it’s that easy). Next, get a sauté pan and heat to medium and pour in the canola oil. Take your Italian bread crumbs (you can buy this at most grocery stores), and place in a shallow dish. Whisk one egg for the batter. Take the fresh log of goat cheese and slice approx. one ounce each (or more if you’d like) then dip the goat cheese in the egg, then the Italian bread crumbs and pan fry until golden brown, about 3minutes on each side.

Grab a paper towel and scrub off the skin of the beets. Slice the beets to preferred thickness, I suggest a quarter inch or so. Place the fried goat cheese on top of the sliced beet, then dollop the wasabi mayo on the goat cheese, garnish with sliced scallions.

Lastly, please do not forget the bottle of wine, which you should have been drinking the entire time prepping the meal anyway.


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