Roasted Fennel And Beet Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Trim the tops and bottoms of the fennel bulbs, then cut them into wedges.
• STEP 3.Peel and slice the beets into thin rounds.
• STEP 4.Toss the fennel wedges and beet slices with olive oil, salt, and pepper.
• STEP 5.Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
• STEP 6.While the vegetables are roasting, prepare the vinaigrette by whisking together lemon juice, olive oil, Dijon mustard, salt, and pepper.
• STEP 7.Once the vegetables are done, remove them from the oven and let them cool slightly.
• STEP 8.In a large bowl, combine the roasted fennel and beets with the vinaigrette, tossing gently to coat.
• STEP 9.To serve, transfer the salad to a platter and sprinkle with crumbled goat cheese and toasted walnuts.
• STEP 10.Enjoy the salad immediately, or refrigerate for up to 2 days.

Cooking Tips

• Make sure to cut the fennel into wedges of similar size to ensure even roasting.
• Toasting the walnuts adds extra flavor and crunch to the salad. Simply place them in a dry skillet over medium heat and cook until fragrant, stirring occasionally.
• If you don't have goat cheese, you can substitute it with feta or blue cheese for a different flavor profile.

Storage and Serving

• This roasted fennel and beet salad is best served immediately for maximum freshness and flavor.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, allow the salad to come to room temperature or gently reheat it in the oven to restore its flavors.