Roasted Beet Salad with Goat Cheese and Fennel

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

Step 1

Preheat 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.

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.

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.

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!