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The Trustees’ Table at Shaker Village Winter Beet Salad

Cheese, Salads, Vegetables

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  • 3
    SERVES

Submitted by The Trustees’ Table at Shaker Village

Ingredients

  • Salad
  • 1 1/2 C beets, roasted, cubed
  • 9-10 C baby greens
  • 1 Cara Cara orange
  • 1 blood orange
  • 1/2 C marcona almonds, rough chopped
  • 3 fresh mint sprigs, leaves torn
  • Goat Cheese Croquettes
  • 6 oz goat cheese, rolled into 1-oz balls
  • 4 C panko
  • 1/2 tsp cayenne pepper
  • 2 tsp salt
  • 1 tsp pepper
  • 1 Tbsp lemon thyme, chopped
  • 3 eggs + 2 Tbsp water, mixed for egg wash
  • 1 C all-purpose flour
  • 3 C canola or vegetable oil
  • White Balsamic Vinaigrette
  • 1/4 C Shaker Village honey, or favorite
  • 1 C white balsamic vinegar
  • 1 1/2 C extra virgin olive oil
  • 1 Tbsp fresh orange juice
  • 1/2 tsp salt
  • 1 1/2 tsp Dijon mustard 1 1/2 tsp thyme, chopped 1/2 tsp garlic, minced 1/8 tsp cayenne pepper
  • 1 1/2 tsp Dijon mustard
  • 1 1/2 tsp thyme, chopped
  • 1/2 tsp garlic, minced
  • 1/8 tsp cayenne pepper

Directions

For salad, assemble three plates with greens, sectioned oranges, almonds, mint and beets. Top with warm goat cheese croquettes and dress with white balsamic vinaigrette. 

For croquettes, mix panko with peppers and salt. Roll cheese in this order: thyme, flour, egg wash, panko. Fry in oil at 325° for 1 minute, 30 seconds until golden brown.

For dressing, add all ingredients to blender and blend. Refrigerate leftover for 1 week.

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