Roasted Beet, Goat Cheese and Fennel Salad Recipe

Recipesfull introduces to you: Popular Recipes. (Roasted Beet, Goat Cheese and Fennel Salad Recipe). Serve this lemony goat cheese salad as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce. Each tangy-fresh salad offers fewer than 200 calories. Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry.

Brief

Servings: 8

Yield: 8 servings

Roasted Beet, Goat Cheese and Fennel Salad Recipe

Ingredients

3 tablespoons lemon juice

1 tablespoon finely chopped shallot

1 ½ teaspoons Dijon-style mustard

½ teaspoon finely grated lemon zest

½ teaspoon honey

⅓ cup olive oil

Reynolds Wrap® Aluminum Foil

2 large (8 ounce) beets

½ teaspoon salt

divided

½ teaspoon ground black pepper

divided

2 medium fennel bulbs

cored and very thinly sliced

8 cups torn butterhead (Boston or bibb) lettuce

¼ cup chopped walnuts

toasted

4 ounces crumbled goat cheese (chevre)

2 tablespoons snipped fresh chives

Aluminum foil

Tips

Directions

Step 1

Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.

Step 2

Lemon Vinaigrette: In a medium bowl whisk together lemon juice shallot mustard lemon zest and honey. In a steady stream slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.

Step 3

Scrub beets. Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.

Step 4

In a medium bowl combine beets 1/4 teaspoon salt 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.

Step 5

In another medium bowl combine fennel 1/4 teaspoon salt 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.

Step 6

Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets walnuts fennel goat cheese and chives.

Nutritional Information

Roasted Beet, Goat Cheese and Fennel Salad Recipe

Servings Per Recipe:8

Calories: 213

% Daily Value *

Protein: 6.2g 12%

Carbohydrates: 13.7g 4%

Dietary Fiber: 4.5g 18%

Sugars: 5.8g

Fat: 16g 25%

Saturated Fat: 4.4g 22%

Cholesterol: 11.2mg 4%

Vitamin A Iu: 2177.8IU 44%

Niacin Equivalents: 2mg 15%

Vitamin B6: 0.2mg 10%

Vitamin C: 15.5mg 26%

Folate: 129.5mcg 32%

Calcium: 106.2mg 11%

Iron: 2.1mg 12%

Magnesium: 42.6mg 15%

Potassium: 629.1mg 18%

Sodium: 323.9mg 13%

Thiamin: 0.1mg 8%

Calories From Fat: 144.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.