For stuffed Veal: Sauté onions, shallots and garlic in oil 2 to 3 minutes or until starting to brown. Add mushrooms; cook 5 to 6 minutes or until tender. Season with salt and pepper; cool.
Combine ground beef, ground veal, cheeses, parsley, oregano, salt and pepper in large bowl. Add cooled mushroom mixture, milk and egg; mix lightly.
Butterfly veal tenderloin lengthwise. Spoon ground meat filling down 1/2 of veal, leaving 1/2-inch border. Fold over other 1/2 of veal; tie with string in several places to close.
Place on rack in large roasting pan. Roast in 400°F oven 70 to 80 minutes to medium (160°F) doneness for veal and 165°F for stuffing. Let rest 5 to 10 minutes before carving.
Peel beets, leaving 1/2-inch of green tops intact. Cut into quarters. Cook in boiling salted water until tender; drain. Set aside.
Carve veal into 1/2-inch thick slices. Place 4 slices slightly overlapping in center of plate.
Deep-fry 3 cheese croquettes 2 to 3 minutes or until golden brown. Sauté 5 beet quarters in olive oil 3 to 4 minutes or until hot; season with salt and pepper.
Alternate croquettes and beet quarters around perimeter of plate. Drizzle 1/3 cup salsa verde across veal, making sure some hits the plate on each side. Garnish plate rim with paprika.