For an extra layer of flavor, try adding a pinch of red pepper flakes to the vinaigrette. Toasting the walnuts enhances their flavor and adds a satisfying crunch. If you don't have butterhead lettuce, mixed greens or spinach can be used as a substitute. Beets can be roasted a day in advance. Store peeled and cut beets in the refrigerator.
Roasted Beet, Goat Cheese and Fennel Salad
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PREP TIME20 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs 10 mins
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SERVING8 People
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VIEWS30
Earthy beets meet tangy goat cheese and crisp fennel in this vibrant salad. A bright lemon vinaigrette ties it all together, creating a symphony of flavors and textures that's both healthy and satisfying. Perfect as a light lunch or elegant side.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol11 mg
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Fiber5 g
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Protein6 g
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Saturated Fat4 g
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Sodium324 mg
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Sugar6 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (205 degrees C). (5 minutes)
02
StepWrap each beet individually in aluminum foil and place on a baking sheet.
03
StepRoast in the preheated oven until a knife easily inserts into the beets, approximately 1 1/2 hours. (90 minutes)
04
StepWhile the beets are roasting, prepare the vinaigrette. In a medium bowl, whisk together lemon juice, shallot, Dijon mustard, lemon zest, and honey. Gradually whisk in olive oil in a slow, steady stream until emulsified. Cover and set aside. (10 minutes)
05
StepOnce the beets are cool enough to handle, about 20 minutes, remove and discard the foil. Trim off the stems and root ends, then peel and cut the beets into 1-inch pieces. (20 minutes)
06
StepIn a bowl, combine the roasted beets with 3 tablespoons of the vinaigrette, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss gently to coat.
07
StepIn a separate bowl, combine the thinly sliced fennel with 3 tablespoons of the vinaigrette, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss gently.
08
StepTo assemble the salad, line each of 8 salad plates with butterhead lettuce. Drizzle the remaining vinaigrette over the lettuce. Layer the beets and fennel, then top with crumbled goat cheese, toasted walnuts, and fresh chives. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Eduardo Tillman
Jun 7, 2025I added some orange segments for extra sweetness.
Mafalda Dubuque
Apr 22, 2025I made this for a dinner party and it was a huge hit! Everyone raved about it.
Raul Cronin
Mar 24, 2025The toasted walnuts add a wonderful crunch to the salad.
Dortha Von
Mar 14, 2025Beets stain everything, so be careful when peeling them!
Kallie Runte
Mar 7, 2025The lemon vinaigrette is the perfect complement to the beets and goat cheese.
Krystal Marquardt
Jan 29, 2025I substituted feta for goat cheese and it was still delicious!
Isai Bayer
Jan 17, 2025This salad is absolutely divine! The combination of flavors is incredible.
Dariana Conroy
Jan 15, 2025I love how easy this salad is to make. It's perfect for a quick weeknight meal.