Savory Roasted Beet Salad with Creamy Goat Cheese and Fennel

Step 1

Start by preheating your oven to 400 degrees F to get it ready for the magic to come. Let's kick things off by preparing the delightful Lemon Vinaigrette; set it aside after giving it some love.

Step 2

For the zesty Lemon Vinaigrette, whisk together a symphony of flavors in a medium bowl - lemon juice, shallot, mustard, lemon zest, and a hint of honey. Slowly drizzle in 1/3 cup of olive oil while whisking steadily to create a harmonious dressing. This recipe will yield 2/3 cup of this lip-smacking vinaigrette.

Step 3

Give your beets a good scrub and then wrap each one lovingly in Reynolds Wrap® Aluminum Foil. Place them on a baking sheet and let them dance in the oven for about 1-1/2 hours or until they are tender enough for a knife to glide through effortlessly. After baking, allow them to cool for 20 minutes until they are comfortable to handle. Unwrap the beets, bid farewell to the foil, and trim off the stem and root ends before peeling and cutting them into cute little 1-inch pieces.

Step 4

In one of your trusty medium bowls, mix the beets with a sprinkle of salt, a dash of pepper, and 3 tablespoons of the luscious vinaigrette. Meanwhile, in another medium bowl, toss the fennel with the same seasoning and vinaigrette combo.

Step 5

Now, it's time to plate up your masterpiece! Line 8 salad plates gracefully with crisp lettuce leaves. Drizzle them with the remaining lemony vinaigrette before layering on the roasted beets, crunchy walnuts, flavorful fennel, creamy goat cheese, and a sprinkle of fresh chives. Enjoy this vibrant and colorful dish bursting with flavors!