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Roasted Beet, Goat Cheese and Fennel Salad

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Total Time

8 servings.

Serve this lemony goat cheese salad as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce. Each tangy-fresh salad offers fewer than 200 calories.

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What You Need

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Make It

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  • Step 1: Preheat oven to 400ºF. Prepare Lemon Vinaigrette (below); cover and set aside.
  • Lemon Vinaigrette

  • In a medium bowl whisk together lemon juice, shallot, Dijon-style mustard, lemon peel, and honey. In a steady stream, slowly whisk in olive oil.
  • Step 2: Scrub beets. Wrap each beet in aluminum foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets.
  • Step 3: Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
  • Step 4: In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
  • Step 5: In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
  • Step 6: Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives. Makes 8 servings.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Reynolds Kitchens tip

Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry.


  • 8 servings.

Nutritional Information

Serving Size 8 servings.
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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