As promised, here is a Beet, Fennel, Goat Cheese Salad that highlights our recent farmers market finds. A lemon vinaigrette offsets the sweetness of the beets and the tangy goat cheese. Remember to Like, Comment and Share.
Beet, Fennel, Goat Cheese Salad
I had this salad in mind when I selected a lovely bunch of red and gold beets and some herb goat cheese on our recent trip to the farmers market. While I love roasted beets, I often find them a tad sweet for my taste. For that reason, I was happy to find this recipe which included a tangy lemon vinaigrette. It hits just the right note to balance out the tart and sweet flavors. The thinly sliced fennel also adds a nice crunch to the salad. Personally I am a big goat cheese fan, but if it’s not for you, I recommend substituting some shaved Parmesan as an alternative.
Unfamiliar with Fennel?
In case you are not familiar with fennel, I would encourage you to give it a try. It is a crunchy, celery-like vegetable with a light licorice flavor. When it is used fresh, you are primarily using the white bulb, but some recipes also call for a bit of the snipped feathery fronds as well.
Fennel can also be prepared as a cooked vegetable and is featured most frequently in Italian cooking. I have a wonderful Fennel Gratin recipe which includes cream and Parmesan. If you are interested in trying this yummy recipe, shoot me an email at email@example.com.
Bonus Recipe! – Sour Cream & Dill Beet Salad
I am also including a bonus recipe for Sour Cream & Dill Beet Salad. It is amazingly easy, especially if you find yourself with extra roasted beets from the first salad, like I did. This sour cream dressed salad turns a lovely bright pink, adding a splash of color to any lunch or dinner plate.