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
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.
- 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.
- In a small bowl, combine fennel, lemon zests, fennel fronds, 1 tbsp. of the extra-virgin olive oil and season with salt & pepper.
- In a separate bowl, combine beets, the chopped shallot, mint, tarragon, 1 tbsp. extra-virgin olive oil, salt & pepper, to taste.
- 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.