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


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


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.


4 servings; dressing: 1-1/3 cups

Preparation Time

45 Minutes

Total Time

90 Minutes

Reader Comments

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


The Editors's picture

Yes, we use one large beet!