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Roasted Beet, Goat Cheese and Fennel Salad

Makes: 8 servings
Serving size: 1/2cup
Prep 30 mins Cool 20 mins Bake 400°F1 hr 30 mins
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

Yield: 2/3 cup
Ingredients
  • 3  tablespoons  lemon juice
  • 1  tablespoon  finely chopped shallot
  • 1 1/2  teaspoons  Dijon-style mustard
  • 1/2  teaspoon  finely shredded lemon peel
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 197,
  • Fat, total (g) 16,
  • chol. (mg) 11,
  • sat. fat (g) 4,
  • carb. (g) 10,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 4,
  • sugar (g) 3,
  • pro. (g) 6,
  • vit. A (IU) 2089,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 93,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 296,
  • Potassium (mg) 516,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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