30-Minute Sourdough Discard Roasted Beet and Goat Cheese Rounds

Name: 30-Minute Sourdough Discard Roasted Beet and Goat Cheese Rounds
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup (240 ml) active sourdough discard (fed within 4 hours, bubbly); ½ cup (60 g) all-purpose flour; ¼ teaspoon (1½ g) kosher salt; ⅛ teaspoon (0.6 g) baking soda; 8 ounces (225 g) roasted beets (canned or fresh), drained, patted dry and sliced ¼ inch thick; 4 ounces (115 g) fresh goat cheese, crumbled; ½ cup (60 g) walnut halves, toasted, coarsely chopped; 3 tablespoons (12 g) fresh dill fronds; 3 tablespoons (45 ml) extra-virgin olive oil, divided; 1 tablespoon (15 ml) olive oil; 1 tablespoon (15 ml) balsamic vinegar; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Crispy skillet-fried sourdough discard rounds topped with warm roasted beets, creamy goat cheese, toasted walnuts, and fresh dill. These savory bites come together in under 30 minutes using active sourdough starter and pantry basics. Perfect as an appetizer, light lunch, or elegant side.

Prep: 10 min
Cook: 15 min
Wait: 5 min
Total: 30 min
Makes: 12 rounds (3 per serving)

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Steps

Before you start

Have sourdough discard at room temperature and active (bubbly)
If using canned roasted beets, drain and pat dry on paper towels
Toast walnuts in a dry skillet over medium heat for 2–3 minutes ahead of time, then chop coarsely

1
Mix the dough
- In a small bowl, whisk together 1 cup (240 ml) sourdough discard, ½ cup (60 g) all-purpose flour, ¼ teaspoon (1.5 g) kosher salt, and ⅛ teaspoon (0.6 g) baking soda with a fork until well combined.
- The batter should be thick and slightly sticky, similar to a thick pancake batter.
- Do not overmix.
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Ready when: mixture is uniform with no dry flour streaks
Tip: The baking soda neutralizes the discard's acidity and adds lift without long rising time.
2
Warm the beets
- Place 8 ounces (225 g) drained roasted beet slices in a small saucepan with 1 tablespoon (15 ml) olive oil and 1 tablespoon (15 ml) balsamic vinegar.
- Heat over medium-low heat, stirring gently, until warmed through, about 3 minutes.
- Season with freshly ground black pepper.
- Set aside off heat, keeping warm.
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Ready when: beets are hot to touch and glistening with oil and vinegar
Tip: Warming the beets prevents them from cooling the rounds; the balsamic adds depth.
3
Heat skillet and oil
- Heat a 9-inch (23 cm) cast-iron or nonstick skillet over medium-high heat.
- Add 3 tablespoons (45 ml) olive oil and let it heat until shimmering, about 1 minute.
- A drop of batter should sizzle immediately on contact.
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Ready when: oil is shimmering and a batter drop sizzles on contact
Tip: Properly heated oil ensures crispy exteriors; if too cool, rounds will absorb oil and become greasy.
4
Fry the first batch
- Drop six 2-tablespoon-sized spoonfuls of batter into the hot oil, spacing them at least 1 inch apart.
- Fry for 2 to 2.5 minutes on the first side without moving them, until golden brown and crispy on the edges.
- Flip carefully with a thin spatula and fry the second side for 1.5 to 2 minutes, until golden brown.
- Transfer to a paper-towel-lined plate.
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Ready when: both sides are golden brown and crispy-edged; a gentle squeeze reveals a set interior
Tip: Do not move rounds before flipping—stillness creates a crispy crust. If browning too fast, lower heat slightly.
5
Fry the second batch
- Return the skillet to medium-high heat and add the remaining batter in six more spoonfuls.
- Fry as before: 2 to 2.5 minutes on the first side, then flip and fry for 1.5 to 2 minutes.
- Transfer to the paper-towel plate to drain.
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Ready when: both sides are golden brown; interior is light and set
Tip: Keep the first batch warm on the plate; serve all rounds warm, not cold.
6
Assemble and serve
- Arrange the 12 warm rounds on a serving platter.
- Divide the warm beet slices evenly over the top of each round (about 3–4 slices per round).
- Scatter 4 ounces (115 g) crumbled goat cheese over the beets, then top with the coarsely chopped toasted walnuts and fresh dill fronds.
- Serve immediately while the rounds are still warm, so the goat cheese softens slightly.
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Ready when: rounds are topped and ready to eat
Tip: Assemble just before serving so the rounds stay crispy; the warmth of the rounds will gently soften the goat cheese.

Good to know

Tips

Use active, fed sourdough discard (bubbly, risen, at peak) for best rise and flavor; discard that has just been fed works better than thick, sluggish starter.
Pat roasted beets very dry before warming—excess moisture steams the batter rounds instead of keeping them crispy.
For crispier exteriors, let rounds rest on paper towels for 1 minute after frying; this allows oil to drain while they cool very slightly.
Make rounds consistent in size by using a 2-tablespoon ice-cream scoop or measuring spoon; they'll cook evenly and look uniform.

Make ahead

Prepare the sourdough discard batter up to 2 hours ahead and refrigerate. Toast the walnuts and chop them up to 1 day in advance. Roasted beets can be prepared or purchased canned; drain and have ready. Assemble and fry the rounds just before serving for the best crispy texture.

Storage & reheating

Leftover rounds keep in an airtight container at room temperature for up to 1 day (they will soften). Reheat gently in a 350°F (175°C) oven for 3–4 minutes to re-crisp, or in a dry skillet over medium heat for 1 minute per side. Do not refrigerate or freeze assembled rounds; the sourdough texture suffers. Uncooked batter can be refrigerated for up to 2 hours.

Substitutions

fresh goat cheese, crumbled → Whipped fresh ricotta or mascarpone. Use the same weight; ricotta will be slightly less tangy but equally creamy and decadent.
walnut halves, toasted → Toasted hazelnuts, pecans, or pumpkin seeds. All provide similar nutty crunch; toast before using. Pumpkin seeds add a pleasant earthiness.
fresh dill fronds → Fresh mint, tarragon, or arugula. Mint adds freshness; tarragon brings anise notes; arugula adds peppery bite. Use the same quantity.
balsamic vinegar → Red wine vinegar or sherry vinegar. Use the same amount; red wine vinegar is sharper, sherry vinegar is mellower. Omit for a sweeter beet.