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Beet and Goat Cheese Salad with RSS Romaine, Cabbage, and Kale Blend

A light, earthy salad with savory notes and a slight acidity.


12-oz. RSS Romaine, Cabbage, and Kale Blend
1 C heirloom tomato, diced
6-oz. goat cheese
12 T red beet, diced
4 T red onion, diced
8 T white balsamic reduction
8 T rosemary-infused oil
Black pepper, to taste
Kosher salt (garnish)


Place the RSS Romaine, Cabbage, and Kale Blend in a mixing bowl. Toss with rosemary oil, tomatoes, onions, and black pepper.
Spread goat cheese in middle of plate or wide rimmed bowl. Slide salad mix neatly onto the goat cheese. Top with beets, and drizzle with white balsamic reduction.
Also great with nuts or chicken!


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.