Looking for a salad that is both visually stunning and deliciously satisfying? Our Roasted Beet Goat Cheese and Fennel Salad is the perfect choice. This vibrant dish combines the earthy sweetness of roasted beets, the creamy tang of goat cheese, and the subtle anise flavor of fennel. Whether you’re preparing a special meal for guests or simply want to treat yourself to something extraordinary, this salad will not disappoint.
Ingredients
Before we dive into the step-by-step instructions, let’s gather all the ingredients you’ll need for this delicious roasted beet goat cheese and fennel salad.
For the Salad:
- 4 medium beets, washed and trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 fennel bulb, thinly sliced
- 4 ounces goat cheese, crumbled
- 1/4 cup walnuts, toasted and roughly chopped
- 1/4 cup pistachios, toasted and roughly chopped
- Mixed greens (arugula, spinach, or your favorite salad mix)
For the Dressing:
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
Roasting the Beets
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Beets: Place the beets on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Wrap them in aluminum foil.
- Roast the Beets: Roast the beets in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork.
- Cool and Peel: Allow the beets to cool, then peel off the skins and slice them into wedges.
Assembling the Salad
- Prepare the Fennel: While the beets are roasting, thinly slice the fennel bulb. You can use a mandoline for even, thin slices.
- Mix the Dressing: In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard. Slowly add the olive oil while whisking continuously until the dressing is well combined. Season with salt and pepper to taste.
- Combine Ingredients: In a large salad bowl, combine the mixed greens, roasted beets, sliced fennel, crumbled goat cheese, toasted walnuts, and pistachios.
- Add the Dressing: Drizzle the dressing over the salad and toss gently to combine.
Tips and Variations
Tips
- Roasting Beets: Roasting beets with their skins on helps to lock in their moisture and sweetness. You can easily peel them once they’re cooled.
- Toasting Nuts: Toasting the walnuts and pistachios enhances their flavor and adds a delightful crunch to the salad. Place them in a dry skillet over medium heat, stirring frequently until they are fragrant and lightly browned.
- Fennel Slicing: For the best texture, slice the fennel as thinly as possible. A mandoline slicer can help achieve consistent slices.
Variations
- Roasted Beets with Goat Cheese and Honey: For a sweeter twist, drizzle some extra honey over the salad before serving.
- Roasted Beets with Goat Cheese and Walnuts: If you prefer a nutty flavor, increase the amount of walnuts and skip the pistachios.
- Roasted Beets with Goat Cheese and Pistachios: Alternatively, you can use only pistachios for a different nutty profile.
- Cold Beet Salad: This salad can also be served cold. Simply refrigerate the roasted beets and the assembled salad until you’re ready to serve.
Nutritional Information
Here is the nutritional breakdown for one serving of Roasted Beet Goat Cheese and Fennel Salad:
- Calories: 320
- Protein: 9g
- Fat: 23g
- Carbohydrates: 22g
- Fiber: 6g
- Sugars: 14g
Conclusion
Our Roasted Beet Goat Cheese and Fennel Salad is not just a treat for the taste buds but also a feast for the eyes. The combination of flavors and textures makes it a perfect dish for any occasion. Whether you’re a beet lover or just exploring new salad ideas, this recipe is sure to become a favorite.
Give it a try and let us know how it turned out for you! Leave a comment below, share your experiences on social media, and don’t forget to subscribe to our newsletter for more delicious recipes.