Baked Goat Cheese Balls and Roasted Beet Salad


Prep time
30 minutes
Cooking time
1 hour, 30 minutes
Total time
2 hours


A good lunch salad. Provided by Ellen Taylor, a friend of the farm


Organic Beets
Extra Virgin Olive Oil
Salt and Pepper
1⁄4 cup
1⁄4 cup
Plain Bread Crumbs
1 tablespoon
1 tablespoon
Orange Marmelade
1⁄3 cup
Extra Virgin Olive Oil
Mixed Salad Greens


Goat Cheese Balls
Using one container of Yellow Springs Farms Sage and Honey goat cheese, scoop out 5 portions of cheese and roll into equal size balls. Save the container! In the small bowl of a food processor, process dried bread crumbs and walnuts, until most of the nuts are in fine pieces.  Some larger chunks will remain.

Whisk the egg and put the egg into the rinsed cheese container.  Gently place each ball into the container with a spoon or fork and roll to coat with egg.  After each is “washed” place in the nut-crumb mixture and use a spoon to gently cover the cheese balls with crumbs.  Once they have a general coating, use your fingers to fully coat them, using a small amount of pressure to ensure the mixture sticks everywhere. 

Place the balls in a Ziploc freezer bag.  Gently press down on each cheese ball to make more of a disk shape – maybe 2 inches in diameter.  Freeze for at least 2 hours, or overnight/all day.  They must be fully frozen, or they will make a mess when baking.  Save the remaining crumb mixture.

Roasted Beets
Preheat oven to 425. Trim beet tops and bottoms.  Double over a piece of foil big enough to fully wrap around the beets (or use 2 layered pieces).  Place the beets on the center of the foil, drizzle with Olive Oil, sprinkle with salt and pepper and several thyme sprigs, and wrap the foil up around them to completely seal them, with no opening facing down.  Roast in the oven at 425 for 90 minutes.

Remove and cool enough to handle.  Peel the beets using a combination of a peeler and your fingers.  The beets will stain, but most will come off if you wash your hands right away. Thinly slice into 1/8 inch slices and set aside.

Combine all ingredients (lime zest through Olive Oil) in a small bowl and whisk.  You will have leftovers.

When ready to serve, preheat oven to 475.  Place frozen cheese disks on a baking sheet lined with Silpat or parchment paper. Lightly brush with olive oil, and bake 7-10 minutes on the top rack until golden and not quite oozing. Sprinkle the remaining crumb mixture on the same tray and toast while the cheese is baking. (You should start paying close attention after 6 minutes to ensure they don’t melt out of their shape.)

Mix together the salad greens and toss with the vinaigrette.  Plate the dressed salad.  Top the salad with beet slices and warm goat cheese.  Sprinkle with some of the toasted crumb mixture. Enjoy!