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Beetroot and Baby Spinach with Panko Crumbed Brie

Beetroot and Baby Spinach with Panko Crumbed Brie


The warm, crispy Brie is fantastic with the sweet, earthy beetroot shavings and the dressing adds tang to the rest of the salad.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 10 mins
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½ C (125 ml) buttermilk
¼ C (60 ml / 12 g) coriander leaves
¼ C (60 ml / 12 g) flat leaf parsley
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) chives, chopped
1 tsp (5 ml) lemon zest
1 Tbsp (15 ml) lemon juice
1 (25 g) spring onion, chopped
1 tsp (5 ml) wholegrain mustard
1 tsp (5 ml) honey
1 clove of garlic
salt and pepper

Crispy Chorizo
100 g chorizo, chopped

Panko Crumbed Brie
2 (280 g) Brie wedges
2 large eggs
⅓ C (80 ml) milk
2 Tbsp (30 ml) cake flour
2 C (500 ml / 120 g) Panko crumbs
oil, for shallow-frying

100 g baby spinach
2 Grannysmith apples, spiralized
2 (180 g) beetroot, peeled and thinly sliced using a mandolin
2 (140 g) rounds of feta
1 Tbsp (15 ml) sesame seeds
handful of micro herbs

Place all of the ingredients for the dressing into a food processor and purée until smooth. Season to taste and store in the fridge until needed. Thin with water if the dressing thickens on standing.

Crispy Chorizo
Heat a frying pan over medium heat. Once hot, add the chopped chorizo and fry until crispy. Add the fried chorizo to a food processer and pulse until it resembles the texture of coarse breadcrumbs.

Panko Crumbed Brie
Cut each wedge of cheese into 6 smaller, bite-size wedges.

Whisk the eggs and milk together.

Coat each piece of Brie in flour; dip each wedge into the egg mix and then into the panko crumbs to coat. Dip the wedges into the egg for a second time and then repeat with the breadcrumbs.

Heat the oil in a deep-sided saucepan or a deep fryer. Once hot, fry the cheese wedges for 1 minute on each side until golden and crisp. Remove from the oil with a slotted spoon and drain on a sheet of kitchen towel.

Add the baby spinach to a salad bowl. Arrange the spiralized apples and beetroot on top (if you don’t have a spiralizer, cut the apples into thin julienne strips instead). Crumble the feta over the leaves and add the chorizo crumbs.

Add the cheese wedges to the salad and sprinkle with sesame seeds and micro herbs. Serve the salad with the dressing on the side.

TIP: A Chinese mandolin works best for creating the thin beetroot shavings. If you do not have a mandolin then use a very sharp knife to cut the beetroots as thinly as possible. Alternatively, you could coarsely grate the beetroot.