ROASTED BEET, GOAT CHEESE AND FENNEL SALAD
Serve this lemony goat cheese salad as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce. Each tangy-fresh salad offers fewer than 200 calories. Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
- 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.
- 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.
- In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
- In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
- Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.
Nutrition Facts : Calories 213 calories, Carbohydrate 13.7 g, Cholesterol 11.2 mg, Fat 16 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 4.4 g, Sodium 323.9 mg, Sugar 5.8 g
ROASTED BEET AND GOAT CHEESE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
- While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
- Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
- Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.
BEET SALAD WITH GOAT CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
- Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
- When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
- In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.
BEET AND FENNEL SALAD WITH GOAT CHEESE
Delicious doesn't have to be hard with this simple salad from Gaby Dalkin of What's Gaby Cooking.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
- Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
- Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
- Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 8.9 g, Cholesterol 6.9 mg, Fat 6.9 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 144.8 mg, Sugar 4.3 g
BEET AND GOAT CHEESE SALAD
Provided by Christine Muhlke
Categories easy, salads and dressings
Time 1h45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar.
- Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves.
ROASTED BEET AND GOAT CHEESE SALAD
Provided by Merritt Watts
Categories Salad Tomato Appetizer Goat Cheese Fennel Arugula Beet Healthy Self Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese.
More about "beet and fennel salad with goat cheese recipes"
BEET, FENNEL, GOAT CHEESE SALAD - ITS THYME 2 COOK
From itsthyme2cook.com
Reviews 1Category SaladServings 8Estimated Reading Time 3 mins
BEET AND FENNEL SALAD WITH GOAT CHEESE - REYNOLDS BRANDS
From reynoldsbrands.com
Servings 8Total Time 1 hr 20 minsCategory Soups & Salads
- Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
- Transfer the wrapped beets to a foil-lined baking sheet. Roast for 50–60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
- Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
- Combine the beet wedges, mâche, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.
ROASTED BEET & FENNEL SALAD WITH GOAT CHEESE - THE WHEATLESS …
From thewheatlesskitchen.com
Servings 2Estimated Reading Time 3 mins
ROASTED BEET SALAD WITH GOAT CHEESE, PICKLED FENNEL AND BEE POLLEN
From chefmeganmitchell.com
CHOPPED BEET SALAD WITH ORANGE, PEAR, FENNEL & GOAT CHEESE
From somethingnewfordinner.com
ROASTED BEET, GOAT CHEESE, AND FENNEL SALAD RECIPE
From crecipe.com
STEAMED BEET AND GOAT CHEESE SALAD - ALIVE MAGAZINE
From alive.com
ROASTED BEET, GOAT CHEESE AND FENNEL SALAD | RECIPESTY
From recipesty.com
BEET AND BLOOD ORANGE SALAD - THERESCIPES.INFO
From therecipes.info
ROASTED BEET AND FENNEL SALAD RECIPE - FOOD & WINE
From foodandwine.com
ROASTED BEET SALAD WITH FENNEL AND GOAT CHEESE — THREE MANY …
From threemanycooks.com
RECIPE: ROASTED BEET AND FENNEL SALAD WITH GOAT'S MILK PANNA COTTA
From wholefoodsmarket.com
SIMPLE BEET SALAD WITH GOAT CHEESE - JULIA'S ALBUM
From juliasalbum.com
20+ BEET SALAD RECIPES TO MAKE FOREVER | EATINGWELL
From eatingwell.com
RECIPE: BEET, FENNEL AND GOAT CHEESE SALAD - EXPERIENCEPLUS
From experienceplus.com
FENNEL SALAD WITH GRAPES AND GOAT CHEESE | KITCHEN STORIES
From kitchenstories.com
BEET AND FENNEL SALAD WITH GOAT CHEESE - REYNOLDS®
From worldrecipes.org
ROASTED BEET GALETTE WITH GOAT CHEESE - NATTEATS
From natteats.com
TOSSED BEET SALAD WITH GOAT CHEESE - ALTON BROWN
From altonbrown.com
BEST ROASTED BEET GOAT CHEESE SALAD RECIPE - DELISH
From delish.com
BEET SALAD WITH GOAT CHEESE AND BALSAMIC RECIPE - LOVE AND …
From loveandlemons.com
THE BEST RECIPES FOR ROASTED BEET, GOAT CHEESE AND FENNEL SALAD
From recipesmycafe.blogspot.com
FULL CIRCLE - RECIPE: BEET SALAD WITH SHAVED FENNEL
From fullcircle.com
ROASTED BEET, FENNEL, ORANGE, AND GOAT CHEESE SALAD
From furtherfood.com
ROASTED BEET AND GOAT CHEESE SALAD - SIZZLE AND CHILL
From sizzleandchill.com
10+ BEET & GOAT CHEESE RECIPES | EATINGWELL
From eatingwell.com
BEET, GOAT CHEESE, & HAZELNUT SALAD - LOVE BEETS
From lovebeets.com
BEET AND FENNEL SALAD WITH GOAT CHEESE - RECIPESRUN
From recipesrun.com
GOAT CHEESE, BEET & FENNEL SALAD WITH CITRUS VINAIGRETTE
From newengland.com
BEET AND FENNEL SALAD WITH GOAT CHEESE | RECIPESTY
From recipesty.com
GOLDEN BEET AND FENNEL SALAD | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
BEET AND FENNEL SALAD WITH GOAT CHEESE - KHIRAYA.LIFE
From khiraya.life
ROASTED BEET AND GOAT CHEESE SALAD RECIPE | GOOP
From goop.com
ROASTED BEET, FENNEL, WALNUT & GOAT CHEESE SALAD
From afoodiestaysfit.com
ROASTED BEET AND QUINOA SALAD WITH GOAT CHEESE, FENNEL AND …
From parade.com
BEET SALAD RECIPE WITH GOAT CHEESE - MON PETIT FOUR®
From monpetitfour.com
GOAT CHEESE BALSAMIC DIP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BEET AND GOAT CHEESE SALAD / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
BEET AND FENNEL SALAD WITH GOAT CHEESE GOOD RECIPES
From familytopsecretrecipes.blogspot.com
ROASTED BEET AND GOAT CHEESE SALAD WITH HOMEMADE BALSAMIC …
From twelveonmain.com
CITRUS AND FENNEL SLAW WITH GOAT CHEESE AND ORANGE - THE LEMON …
From thelemonbowl.com
ROASTED-BEET SANDWICHES WITH GINGER, FENNEL, AND GOAT CHEESE …
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love