Instructions

1. Preheat oven to 400ºF.
2. Prepare Lemon Vinaigrette - In a medium bowl whisk together 3 tablespoons lemon juice, 1 tablespoon finely chopped shallot, 1-1/2 teaspoons Dijon-style mustard, 1/2 teaspoon finely shredded lemon peel, and 1/2 teaspoon honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup, cover and set aside.
3. Scrub beets. Wrap each beet in aluminum foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets.
4. 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.
5. In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
6. In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
7. Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives. Makes 8 servings.

Cooking time (duration)

Prep: 30 min. Cook: 1.5 hrs.

Number of servings (yield)

8 servings

Category

Salad

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