Roasted Beet, Goat Cheese and Fennel Salad

Make this tasty goat cheese salad as a side dish or a meal in itself. Each serving is under 200 calories.

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  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Prep: 30 mins
  • Cool: 20 mins
  • Bake: 1 hr 30 mins 400°F
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Roasted Beet, Goat Cheese and Fennel Salad
Ingredients
 
Lemon Vinaigrette
2
large beets (1 pound)
1/2
teaspoon salt (divided)
1/2
teaspoon ground black pepper (divided)
2
medium fennel bulbs, cored and very thinly sliced
8
cups torn butterhead (Boston or bibb) lettuce
1/4
cup chopped walnuts, toasted
4
ounces crumbled goat cheese (chevre)
2
tablespoons snipped fresh chives
Directions
  1. Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
  2. Scrub beets. Wrap each beet in 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. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
  3. In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
  4. In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
  5. Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.
Lemon Vinaigrette
Ingredients
3
tablespoons lemon juice
1
tablespoon finely chopped shallot
1 1/2
teaspoons Dijon-style mustard
1/2
teaspoon honey
1/3
cup olive oil
Directions
  1. In a medium bowl whisk together lemon juice, shallot, Dijon-style mustard, lemon peel, and honey. In a steady stream, slowly whisk in olive oil. Makes 2/3 cup.
Nutrition Facts (Roasted Beet, Goat Cheese and Fennel Salad)
    Per serving:
  • 197 kcal cal.,
  • 16 g fat
  • (4 g sat. fat,
  • 3 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 11 mg chol.,
  • 296 mg sodium,
  • 10 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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