Roasted Beet, Goat Cheese and Fennel Salad

Serve this lemony roasted beet, goat cheese, and fennel salad recipe as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 213 Calories

Ingredients

• 3 tablespoons lemon juice
• Reynolds Wrap® Aluminum Foil
• 1 tablespoon finely chopped shallot
• 2 large (8 ounce) beets
• 2 medium fennel bulbs, cored and very thinly sliced
• 8 cups torn butterhead (Boston or bibb) lettuce
• 4 ounces crumbled goat cheese (chevre)
• 2 tablespoons snipped fresh chives
• 0.5 teaspoon salt, divided
• 0.5 teaspoon honey
• 0.33333334326744 cup olive oil
• 0.5 teaspoon ground black pepper, divided
• 1.5 teaspoons Dijon-style mustard
• 0.5 teaspoon finely grated lemon zest
• 0.25 cup chopped walnuts, toasted

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (205 degrees C).

Step 2

Scrub beets; wrap each beet in aluminum foil and place on a baking sheet.

Step 3

Bake in the preheated oven until a knife can easily be inserted into beets, about 1 1/2 hours.

Step 4

Meanwhile, whisk lemon juice, shallot, Dijon mustard, lemon zest, and honey together in a medium bowl. Slowly whisk in 1/3 cup olive oil in a steady stream. Cover and set aside.

Step 5

Cool beets until able to handle, about 20 minutes. Remove and discard foil. Trim off stems and root ends; peel and cut into 1-inch pieces.

Step 6

Combine beets, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.

Step 7

Combine fennel, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a separate bowl.

Step 8

Line 8 salad plates with lettuce; drizzle with remaining vinaigrette. Layer on beets, fennel, goat cheese, walnuts, and chives.