Minted Beet, Fennel & Goat Cheese Salad


Beat the heat with this cool, refreshing salad packed with nutrition, flavor and bright colors!


Recipe by: Arlene Jacobs

Serves 2



3 large or 4 small beets

1 fennel bulb, very thinly sliced

½ tsp. grated lemon zests

¼ cup torn fennel fronds

4 tbsps. lemon juice

2 tbsps. extra-virgin olive oil

Salt & pepper, to taste

1 tbsp. finely chopped shallot

2-1/2 tbsps. finely shredded mint

1 tbsp. chopped tarragon

4 oz. log soft goat cheese




Preheat the oven to 400 o F.


  1. Wash beets, cut off stem and root ends and wrap each individually in foil. Place in the middle rack of the oven and roast for about 1 hour, or until soft when pierced with a small knife. Let cool, remove skins and slice into approximately 1/2-inch dice.


  1. In a small bowl, combine fennel, lemon zests, fennel fronds, 1 tbsp. of the extra-virgin olive oil and season with salt & pepper.


  1. In a separate bowl, combine beets, the chopped shallot, mint, tarragon, 1 tbsp. extra-virgin olive oil, salt & pepper, to taste.


  1. In the center of four plates, mound the fennel salad and top with the beet salad. Crumble 1 oz. of the goat cheese over each. Garnish with mint sprigs.

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