THE RECIPE JOURNAL · Lunch
Salad Featuring Roasted Beets, Goat Cheese, and Fennel
This vibrant salad combines the earthy sweetness of roasted beets with creamy goat cheese and the crisp, slightly anise flavor of fennel. It’s a fresh, colorful dish perfect for a light lunch or a flavorful side.
FROM THE KITCHEN • Salad Featuring Roasted Beets, Goat Cheese, and Fennel
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by preheating your oven to 400°F. While it’s warming 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’s combined. Set this vinaigrette aside for now.
02
Step 2
Give your beets a good scrub, then wrap each one tightly in foil and pop them onto a baking sheet. Roast them for about an hour and a half, or until you can easily pierce them with a knife. Let them cool for about 20 minutes so they’re easier to handle. Once cooled, unwrap the beets, trim off the tops and bottoms, peel them, and cut into roughly 1-inch chunks.
03
Step 3
In one bowl, toss the beet pieces with a pinch of salt and pepper, along with half of the vinaigrette. In another bowl, do the same with the sliced fennel—add salt, pepper, and the remaining vinaigrette.
04
Step 4
To assemble, lay out your lettuce leaves on plates and give them a light drizzle of the dressing. Then layer on the dressed beets, some walnuts, the fennel, crumbled goat cheese, and finish with a sprinkle of fresh chives. Enjoy!
Why you’ll love it
This salad is a beautiful blend of earthy roasted beets, creamy goat cheese, and crisp fennel. The combination offers a variety of textures and flavors that feel fresh yet comforting. It’s a colorful dish that’s both healthy and satisfying.
How to serve
Serve this salad as a light lunch or a refreshing side dish alongside grilled chicken or fish. It also pairs well with crusty bread for a simple and elegant meal.
Storage & leftovers
Store leftover salad components separately if possible to keep textures fresh. Roasted beets and sliced fennel can be refrigerated in airtight containers for up to 3 days. Add goat cheese just before serving to maintain its creamy texture.
