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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 Kitchen Tips

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.

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Ingredients

  • 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

Directions

Step 1

Preheat oven to 400ºF. Prepare Lemon Vinaigrette (below); cover and set aside.

Step 2

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.

Step 3

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.

Step 4

In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.

Step 5

In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.

Step 6

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.

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