Salad of Goat Cheese, Beet, Fennel, and Citrus Vinaigrette

Ingredients

1 large beet, stems and root removed
1 bulb fennel, cut into strips
2 oranges plus 2 teaspoons grated orange zest
1 to 2 teaspoons grated lemon zest
1 to 2 teaspoons grated lime zest
1 teaspoon Dijon mustard
1/4 cup white balsamic vinegar (if not available, substitute regular balsamic vinegar)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup extra-virgin olive oil
4 cups mixed greens
6 ounces goat cheese, crumbled, divided into 4 equal portions

Instructions

Preheat oven to 400°F. Wash beet well, then wrap in foil and roast in oven 1 hour, or until easily pierced with knife. Cool, then wrap in paper towel and rub to remove skin. Quarter beet and slice each quarter into 8 thin slices from the root end to the stem end; set aside. Quarter fennel bulb; remove core. Slice each quarter very thinly and set aside. Using a sharp knife, completely remove the skin of the 2 oranges and cut into segments over a bowl, reserving any juice.

For the vinaigrette: Place grated citrus zests in a bowl with mustard, vinegar, salt, pepper, and 1⁄4 cup reserved orange juice. Whisk, incorporating oil slowly. Check seasoning and adjust as desired.

To assemble the salad: Mix greens together with orange segments, beets, and fennel; toss with 1⁄2 cup vinaigrette. Taste and add more vinaigrette as desired. Divide salad mixture evenly among 4 plates. Top with goat cheese and serve.

Yield: 

4 servings; dressing: 1-1/3 cups

Preparation Time

45 Minutes

Total Time

90 Minutes

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Reader Comments

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RECIPE USING BEETS - BEETS? HUH? WHERE IN THE RECIPE?

Hello.

Just wondering if you are using beets in this recipe? If so, how many do you cook up?
Thank you.

Beet

The Editors's picture

Yes, we use one large beet!