Beet, Fennel, Goat Cheese Salad with lemon vinaigrette & tangy goat cheese.
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 cathyscooking@gmail.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.
Beet, Fennel, Goat Cheese Salad
Ingredients
Lemon Vinaigrette
- 3 tbsp lemon juice
- 1 tablespoon finely chopped shallot
- 1 1/2 tsp Dijon mustard
- 1/2 tsp finely grated lemon zest
- 1/2 tsp honey
- 1/3 cup olive oil
Beet Fennel Goat Cheese Salad
- 2 large or 4 smaller beets red or gold
- 1/2 tsp salt divided
- 1/2 tsp freshly ground black pepper divided
- 2 medium fennel bulbs cored, very thinly sliced (a mandoline slicer works great)
- 8 cups butterhead Boston or bib lettuce – you can tear up the lettuce or serve the whole leaves like I did, based on the presentation you prefer
- 1/2 cup chopped walnuts toasted
- 4 ounces crumbled goat cheese or shaved Parmesan if you’re not a goat cheese fan
- 2 tablespoons snipped fresh chives
- aluminum foil
Bonus – Sour Cream & Dill Beet Salad
- 3 large roasted beets
- 1 tsp sugar
- 1/2 tsp kosher salt
- 1 tsp balsamic vinegar
- 3/4 c sour cream I used light sour cream
- 1/2 – 1 tbsp snipped fresh dill
Instructions
Lemon Vinaigrette
- Put all ingredients in small jar and shake to combine. Set aside at room temperature
Beet Fennel Goat Cheese Salad
- Preheat oven to 400 degrees.
- Scrub beets. Wrap each beet in aluminum foil and place on baking sheet. Bake 1 1/2 hours or until knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stems and root ends. Peel beets and cut into 1 inch pieces.
- In medium bowl combine beets, 1/4 tsp salt, 1/4 tsp pepper and 3 tbsp of vinaigrette. Toss to combine. Note – if using both red and gold beets, toss them in separate bowls to prevent red beets from bleeding onto gold beets. This is totally optional.
- In another medium bowl combine fennel, 1/4 tsp salt, 1/4 tsp pepper and 3 tbsp of vinaigrette and toss to combine.
- Line 8 plates with lettuce. Drizzle with remaining vinaigrette. Arrange beets, fennel and goat cheese on lettuce. Sprinkle with walnuts and chives.
Bonus – Sour Cream & Dill Beet Salad
- Roast beets as directed above. Cut into 1 inch pieces.
- Toss beets with sugar, salt and vinegar. Stir together dill and sour cream and then fold into beets. The beets will “sweat”, creating a bright pink sour cream dressing. Can be served immediately or chilled before serving. Keeps well for several days in the refrigerator.
Healthy and colorful option for a salad.