SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

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 (µg) 93,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 296,
  • Potassium (mg) 516,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.