Roasted Beet Salad with Goat Cheese and Fennel

This vibrant salad combines sweet roasted beets with creamy goat cheese and crisp fennel for a perfect balance of flavors and textures. It’s an easy, refreshing dish that’s great as a light lunch or a colorful side.

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TIME2 min

SERVINGS4

RATING5.0 / 5

Roasted Beet Salad with Goat Cheese and Fennel

01 / WHAT YOU NEED

Ingredients

Lemon Vinaigrette: 3 tablespoons lemon juice 1 tablespoon finely chopped shallot 1 ½ teaspoons Dijon-style mustard ½ teaspoon finely grated lemon zest ½ teaspoon honey Reynolds Wrap® Aluminum Foil 2 large (8 ounce) beets ½ teaspoon salt, divided ½ teaspoon ground black pepper, divided 2 medium fennel bulbs, cored and very thinly sliced 8 cups torn butterhead (Boston or bibb) lettuce ¼ cup chopped walnuts, toasted 4 ounces crumbled goat cheese (chevre) 2 tablespoons snipped fresh chives Aluminum foil

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by preheating your oven to 400°F. While it heats up, make the lemon vinaigrette: in a medium bowl, whisk together lemon juice, minced shallot, mustard, lemon zest, and honey. Slowly drizzle in the olive oil while whisking until everything is well combined. Set it aside for now.

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Step 2

Give your beets a good scrub, then wrap each one tightly in foil and place them on a baking sheet. Roast them for about an hour and a half, or until a knife slides in easily. Let them cool for 20 minutes or until you can handle them without burning yourself. Once cool, unwrap the beets, trim off the ends, peel, and cut into roughly 1-inch pieces.

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Step 3

Toss the beets in a bowl with a pinch of salt and pepper, plus about half of the vinaigrette. In a separate bowl, mix the sliced fennel with a little salt, pepper, and the other half of the dressing.

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Step 4

To serve, arrange some lettuce on plates and drizzle a bit more vinaigrette over it. Then layer on the dressed beets, walnuts, fennel, crumbled goat cheese, and sprinkle with fresh chives. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Roast the beets with their skins on to keep them moist and flavorful.
- Let the beets cool completely before peeling to avoid burning your fingers.
- Slice the fennel thinly to add a delicate crunch without overpowering the other ingredients.

Why you’ll love it

This salad combines earthy roasted beets with creamy goat cheese and crisp fennel for a perfect balance of flavors and textures. It’s fresh, vibrant, and packed with nutrients, making it a great choice for a light meal or a colorful side dish.

Serving ideas

Serve this salad on a bed of mixed greens or arugula for extra freshness. It pairs well with crusty bread or grilled chicken for a satisfying lunch or dinner.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to maintain the salad’s crispness.