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Goat Cheese, Fennel, and Roasted Beet Salad
Goat Cheese, Fennel, and Roasted Beet Salad
Lunch Quick & Easy

Goat Cheese, Fennel, and Roasted Beet Salad

★★★★★ 4.8 (112)

This salad combines creamy goat cheese, crisp fennel, and sweet roasted beets for a refreshing and flavorful dish. It's perfect as a light lunch or a vibrant side to brighten up any meal.

◷ 2 min Total Time
♜ 4 Servings
▥ Easy Difficulty
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Ingredients

4 servings
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Instructions

1

Step 1

Start by preheating your oven to 400°F. While it’s warming up, whisk together the lemon juice, finely chopped 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.

2

Step 2

Give your beets a good scrub, then wrap each one tightly in foil and place them on a baking sheet. Roast for about an hour and a half, or until you can easily stick a knife into them. Let the beets cool for a bit until you can handle them comfortably. Once cooled, unwrap, trim off the ends, peel, and cut them into roughly 1-inch pieces.

3

Step 3

Toss the roasted beets in a bowl with a pinch of salt and pepper, plus half of the vinaigrette. In a separate bowl, do the same with the sliced fennel—season it with salt and pepper and mix in the other half of the dressing.

4

Step 4

To assemble, lay out your lettuce leaves on plates and drizzle them with a little extra vinaigrette. Then pile on the beets, walnuts, fennel, crumbled goat cheese, and a sprinkle of chopped chives. Serve right away and enjoy!

Why You’ll Love This Recipe

This salad offers a beautiful balance of flavors and textures. The creamy goat cheese pairs perfectly with the sweet, earthy roasted beets, while the crisp fennel adds a refreshing crunch. It’s light yet satisfying, making it a great choice for any meal.

Serving Suggestions

Serve this salad chilled or at room temperature alongside grilled chicken or fish. It also works well as a starter or a side dish during a casual lunch or dinner. Drizzle with a simple vinaigrette to bring all the flavors together.

Storage Tips

Keep the salad components separate if possible, especially the goat cheese and dressing, to maintain freshness. Store roasted beets and fennel in airtight containers in the refrigerator for up to three days. Assemble just before serving for the best texture.