Roasted Beet, Goat Cheese and Fennel Salad Tarifi

Malzemeler

• 3 tablespoons lemon juice1 tablespoon finely chopped shallot1.5 teaspoons Dijon-style mustard0.5 teaspoon finely grated lemon zest0.5 teaspoon honey0.33333334326744 cup olive oilReynolds Wrap® Aluminum Foil2 large (8 ounce) beets0.5 teaspoon salt, divided0.5 teaspoon ground black pepper, divided2 medium fennel bulbs, cored and very thinly sliced8 cups torn butterhead (Boston or bibb) lettuce0.25 cup chopped walnuts, toasted4 ounces crumbled goat cheese (chevre)2 tablespoons snipped fresh chivesAluminum foil

Hazırlanışı

1. Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
2. Lemon Vinaigrette: In a medium bowl whisk together lemon juice, shallot, mustard, lemon zest, and honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
3. Scrub beets. Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
4. In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
5. In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
6. Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.

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