Fennel Salad with Roasted Beets and Goat Cheese

Ingredients 0/16

Step 1

Preheat your oven to 400°F. While it warms up, whisk together the lemon juice, shallot, mustard, lemon zest, and honey in a bowl. Slowly drizzle in the olive oil while whisking, until everything is well combined. Set this vinaigrette aside for now.

Step 2

Give the beets a good scrub, then wrap each one tightly in foil and place them on a baking sheet. Roast in the oven for about an hour and a half, or until you can easily pierce them with a knife. Let them cool for about 20 minutes until you can handle them comfortably. Once cooled, unwrap and peel the beets, then chop them into roughly 1-inch pieces.

Step 3

In a medium bowl, toss the chopped beets with a pinch of salt, pepper, and half of the vinaigrette. In another bowl, do the same with the thinly sliced fennel, seasoning it with a little salt and pepper, and the rest of the vinaigrette.

Step 4

To assemble, lay some lettuce leaves on your plates and drizzle a bit more vinaigrette over them. Then, layer on the beets, walnuts, fennel, crumbled goat cheese, and sprinkle with fresh chives. Enjoy!