This butterhead lettuce salad with lemony goat cheese can be eaten as a main dish or as a side dish with crisp walnuts. A zesty, fresh salad has fewer than 200 calories per serving. Each beet can be cooked individually by creating a little steam chamber by wrapping aluminum foil over it before roasting. The beets are cooked without becoming dry because the aluminum foil seals in nutrients and flavor.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons lemon juice
- 1 tablespoon finely chopped shallot
- 1 ½ teaspoons Dijon-style mustard
- ½ teaspoon finely grated lemon zest
- ½ teaspoon honey
- ⅓ cup olive oil
- Reynolds Wrap® Aluminum Foil
- 2 large (8 ounce) beets
- ½ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- 2 medium fennel bulbs, cored and very thinly sliced
- 8 cups torn butterhead (Boston or bibb) lettuce
- ¼ cup chopped walnuts, toasted
- 4 ounces crumbled goat cheese (chevre)
- 2 tablespoons snipped fresh chives
- Aluminum foil
Instructions
- 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 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 324 mg |
| Sugars | 6 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
If you love beets like me, you’ll love this recipe! I already had 2 steamed beets and a fennel bulb I needed to use up, but I’ll try roasting the beets next time. Used feta instead of goat cheese since that’s what I had on hand. I did not include the lettuce so when making the dressing used only 1 T olive oil but other ingredients as listed.
Excellent salad! First time using fennel.
Very good flavor combination. Instructions are a bit fussy.
Great salad. I made it as is, but didn’t use any cheese. We really liked the Vinaigrette dressing.
This was so good! The flavors blended really well. It was a great way to use the beets from my CSA, and I’ll definitely make it again!
Made this salad yesterday and took to a dinner party everyone loved it, i didn’t change a thing in the recipe made it as stated. This salad is a must try
This was delicious just as the recipe states! Will make this again this week….a great salad for company, as it is so beautiful,too!