Delicious doesn’t have to be hard with this simple salad from Gaby Dalkin of What’s Gaby Cooking
What You Need
Original recipe yields 8 servings
2-3 red beets
2-3 golden beet s
2-3 handfuls of mâche lettuce
1/2 cup crumbled goat cheese
1 avocado, cut into thin strips or wedges
1/2 fennel bulb, trimmed and shaved thin
pepitas for garnish
Reynolds Wrap® Aluminum Foil
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Let's Make It
Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
Transfer the wrapped beets to a foil-lined baking sheet. Roast for 50–60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
Combine the beet wedges, mâche, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.