Salad of Goat Cheese, Beet, Fennel, and Citrus Vinaigrette
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4 servings; dressing: 1-1/3 cups
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This combination of garden vegetables and tangy goat cheese makes a combination that will keep you coming back for more. With beets, fennel, and mixed greens bathed in a delicious orange vinaigrette and topped with goat cheese, this salad is extremely popular in the winter months when you need some fresh veggies in your life. It is also a hit at dinner parties as a classic, yet simple, way to start your meal.
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 your beet well, then wrap in foil and roast in the oven for 1 hour, or until easily pierced with knife. Cool, then wrap in a paper towel and rub to remove the skin.
- Quarter the 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.
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