Roasted Beet, Goat Cheese and Fennel Salad
- Category: Reynolds®
- Author: Reynolds Kitchens(R)
- Rating: 4.91
- Prep time: 0 min
- Cook time: 0 min
Ingredients
- 3 tablespoons lemon juice
- 1 tablespoon finely chopped shallot
- 1 ½ teaspoons Dijon-style mustard
- ½ teaspoon finely grated lemon zest
- ½ teaspoon honey
- ⅓ cup olive oil
- Reynolds Wrap® Aluminum Foil
- 2 large (8 ounce) beets
- ½ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- 2 medium fennel bulbs, cored and very thinly sliced
- 8 cups torn butterhead (Boston or bibb) lettuce
- ¼ cup chopped walnuts, toasted
- 4 ounces crumbled goat cheese (chevre)
- 2 tablespoons snipped fresh chives
- Aluminum foil
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