Roasted Beet, Goat Cheese And Fennel Salad Recipe

Name: Roasted Beet, Goat Cheese And Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Vinaigrette:; 3 tablespoons lemon juice; 1 tablespoon finely chopped shallot; 1 1/2 teaspoons Dijon-style mustard; 1/2 teaspoon finely grated lemon zest; 1/2 teaspoon honey; 1/3 cup olive oil; Reynolds Wrap(R) Aluminum Foil; 2 large (8 ounce) beets; 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; Aluminum foil

Servings: persons

Lemon Vinaigrette:
3 tablespoons lemon juice
1 tablespoon finely chopped shallot
1 1/2 teaspoons Dijon-style mustard
1/2 teaspoon finely grated lemon zest
1/2 teaspoon honey
1/3 cup olive oil
Reynolds Wrap(R) Aluminum Foil
2 large (8 ounce) beets
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
Aluminum foil

1
Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
2
Lemon Vinaigrette: In a medium bowl whisk together lemon juice, shallot, mustard, lemon zest, and honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
3
Scrub beets. Wrap each beet in Reynolds Wrap(R) 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.
4
In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
5
In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
6
Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Lemon Vinaigrette:, 3 tablespoons lemon juice, 1 tablespoon finely chopped shallot, 1 1/2 teaspoons Dijon-style mustard, and more.

Yes, Roasted Beet, Goat Cheese And Fennel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Beet, Goat Cheese And Fennel Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions