Roasted Beet Goat Cheese and Fennel Salad
- Prep Time: 30 minutes
- Cook Time: 1 1/2 hours
- Servings: 8
- Course: Side Dish
Serve this lemony goat cheese salad as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce. Each tangy-fresh salad offers fewer than 200 calories.
Reynolds Kitchens tip
Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry.
- Lemon Vinaigrette
- 2 large beets (1 pound)
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 2 medium fennel bulbs, cored and very thinly sliced
- 8 cups torn butterhead (Boston or bibb) lettuce
- 1/4 cup chopped walnuts, toasted
- 4 ounces crumbled goat cheese (chevre)
- 2 tablespoons snipped fresh chives
Preheat oven to 400ºF. Prepare Lemon Vinaigrette (below); cover and set aside.
Scrub beets. Wrap each beet in aluminum foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets.
Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives. Makes 8 servings.
To Make Lemon Vinaigrette:
In a medium bowl whisk together 3 tablespoons lemon juice, 1 tablespoon finely chopped shallot, 1-1/2 teaspoons Dijon-style mustard, 1/2 teaspoon finely shredded lemon peel, and 1/2 teaspoon honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
Back to top