Roasted Beet, Goat Cheese and Fennel Salad
Description
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.
Ingredients
•
2 large (8 ounce) beets
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Reynolds Wrap® Aluminum Foil
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3 tablespoons lemon juice
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1 tablespoon finely chopped shallot
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1 1/2 teaspoons Dijon-style mustard
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1/2 teaspoon finely grated lemon zest
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1/2 teaspoon honey
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1/3 cup olive oil
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1/2 teaspoon salt, divided
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1/2 teaspoon ground black pepper, divided
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2 medium fennel bulbs, cored and very thinly sliced
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8 cups torn butterhead (Boston or bibb) lettuce
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4 ounces crumbled goat cheese (chevre)
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1/4 cup chopped walnuts, toasted
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2 tablespoons snipped fresh chives
Directions
1
Preheat the oven to 400 degrees F (205 degrees C).
2
Scrub beets; wrap each beet in aluminum foil and place on a baking sheet.
3
Bake in the preheated oven until a knife can easily be inserted into beets, about 1 1/2 hours.
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.
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.
6
Combine beets, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
7
Combine fennel, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a separate bowl.
8
Line 8 salad plates with lettuce; drizzle with remaining vinaigrette. Layer on beets, fennel, goat cheese, walnuts, and chives.