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Lemon Vinaigrette
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2
large beets (1 pound)
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1/2
teaspoon salt (divided)
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1/2
teaspoon ground black pepper (divided)
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2
medium fennel bulbs, cored and very thinly sliced
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8
cups torn butterhead (Boston or bibb) lettuce
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1/4
cup chopped walnuts, toasted
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4
ounces crumbled goat cheese (chevre)
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2
tablespoons snipped fresh chives
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.
Yield: 2/3 cup
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3
tablespoons lemon juice
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1
tablespoon finely chopped shallot
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1 1/2
teaspoons Dijon-style mustard
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1/2
teaspoon finely shredded lemon peel
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1/2
teaspoon honey
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1/3
cup olive oil
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.
- Servings Per Recipe 8,
- Calories 197,
- Protein (gm) 6,
- Carbohydrate (gm) 10,
- Fat, total (gm) 16,
- Cholesterol (mg) 11,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 3,
- Vitamin A (IU) 2089,
- Vitamin C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 93,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 296,
- Potassium (mg) 516,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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