1tablespoonextra virgin olive oil + more for topping
1teaspoondiamond kosher salt or ½ teaspoon sea salt
3-4tablespoonscanola oil or other high-heat oil, grapeseed oil, vegetable oil
4ouncessemi-firm cheese like panela or mozzarella, cut into ¼’’ slices
1egg, beaten
½cuppanko
2cupsloosely packed augula
1cupcooked farro, see recipe below
Instructions
Preheat oven to 375°.
Cut peeled beets in half and then slice into ¼’’ thick slices. Toss beets in extra virgin olive oil and salt and spread onto a foil-lined baking sheet.
Cover pan entirely with foil. Bake covered in foil until beets are just slightly tender, about 20 minutes. Remove foil and bake uncovered until beets are lightly caramelized, another 10-20 minutes. Set aside.
While the beets are cooking... fry the cheese.
Place beaten egg in one small bowl and panko in another small bowl.
Heat a medium sized skillet over medium heat. Add in canola oil- enough to generously coat the bottom of the pan.
Dip cheese slice in egg wash and then dredge in panko. Add to pan and fry on one side until golden brown. Flip and repeat with other side. Repeat with other slices of cheese.