For the best flavor, use freshly roasted beets. Roasting brings out their natural sweetness. Shaving the fennel very thinly is key to its delicate texture and flavor in the salad. A mandoline is helpful for this. Basil Vinaigrette: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon chopped fresh basil, 1 teaspoon Dijon mustard, salt, and pepper to taste. Feel free to add other ingredients like toasted walnuts or orange segments for extra flavor and texture. If you don't have mache, baby spinach or mixed greens can be substituted.
Beet and Fennel Salad with Goat Cheese
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS14
Earthy beets meet the delicate anise notes of fennel, creamy goat cheese, and luscious avocado in this vibrant salad. A simple basil vinaigrette ties it all together, creating a symphony of flavors and textures that's both refreshing and satisfying.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol7 mg
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Fiber4 g
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Protein4 g
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Saturated Fat2 g
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Sodium145 mg
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Sugar4 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 400°F (200°C). (5 minutes)
02
Step
5 mins
Prepare the beets: Slice off the beet greens close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly. (5 minutes)
03
Step
1 hrs
Wrap and roast the beets: Loosely wrap each beet in Reynolds Wrap® Aluminum Foil and place them on a baking sheet. Roast for 50-60 minutes, or until a fork or skewer slides easily into the center of the beet. Check the beets every 20 minutes or so. If they are starting to look dry, dribble a tablespoon of water over the beets before rewrapping.
04
Step
20 mins
Cool and peel the beets: Allow the roasted beets to cool until you can comfortably handle them. (20 minutes)
05
Step
10 mins
Peel the beets: Hold one beet 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. (10 minutes)
06
Step
5 mins
Slice the beets: Slice the peeled beets into wedges. (5 minutes)
07
Step
5 mins
Assemble the salad: On a large serving platter, combine the beet wedges, mache, goat cheese, avocado slices, and shaved fennel. (5 minutes)
08
Step
2 mins
Dress and garnish: Drizzle the salad with basil vinaigrette and sprinkle with pepitas. Serve immediately. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Hudson Leannon
Jun 29, 2025Next time, I'll try adding a sprinkle of orange zest for a brighter flavor.
Lucio Predovic
Jun 27, 2025I made this for a dinner party, and it was a huge hit. Everyone raved about the flavors and presentation.
Ashlee Kovacek
Jun 23, 2025The roasting time for the beets was perfect. They were tender and easy to peel.
Bradly Pacocha
Jun 17, 2025I couldn't find mache, so I used baby spinach. It was still delicious.
Maximillian Considine
Jun 14, 2025This salad is so easy to make and looks so elegant. Perfect for a quick lunch or a fancy dinner.
Ernest Howell
Jun 7, 2025Absolutely loved this salad! The combination of sweet beets, tangy goat cheese, and fresh fennel is divine.
Magali Kemmer
Jun 7, 2025I added some toasted walnuts for extra crunch. Delicious!
Hollis Kautzerwillms
May 30, 2025The basil vinaigrette really elevates this salad. I used store-bought, but I'm going to try making my own next time.