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 Safeway 4 ct For $5.00 thru 02/09; 1 tablespoon finely chopped shallot; 1-1/2 teaspoons Dijon-style mustard; 1/2 teaspoon finely shredded lemon peel Safeway 4 ct For $5.00 thru 02/09; 1/2 teaspoon honey; 1/3 cup olive oil; Salad; 2 large 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

Servings: persons

Lemon Vinaigrette
3 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09
1 tablespoon finely chopped shallot
1-1/2 teaspoons Dijon-style mustard
1/2 teaspoon finely shredded lemon peel Safeway 4 ct For $5.00 thru 02/09
1/2 teaspoon honey
1/3 cup olive oil
Salad
2 large 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

1
Step 1: Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette (below); cover and set aside.
2
Lemon Vinaigrette In a medium bowl whisk together lemon juice, shallot, Dijon-style mustard, lemon peel, and honey.
3
In a steady stream, slowly whisk in olive oil.
4
Step 2: Scrub beets.
5
Wrap each beet in aluminum foil and place on a baking sheet.
6
Bake 1-1/2 hours or until a knife can be easily inserted into beets.
7
Step 3: Cool 20 minutes or until able to handle.
8
Remove and discard foil.
9
Trim off stem and root ends of roasted beets.
10
Peel and cut into 1-inch pieces.
11
Step 4: In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
12
Step 5: In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
13
Step 6: Line 8 salad plates with lettuce.
14
Drizzle with remaining vinaigrette.
15
Layer with beets, walnuts, fennel, goat cheese, and chives.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: Lemon Vinaigrette, 3 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09, 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.

Roasted Beet, Goat Cheese and Fennel Salad

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