|ROASTED BEET, GOAT CHEESE, AND FENNEL
1/2 tsp finely grated lemon peel
3 Tbsp lemon juice
1 Tbsp finely chopped shallot
1-1/2 tsp Dijon mustard
1/2 tsp honey
1/3 cup olive oil
2 large beets
1/2 tsp salt (divided)
1/2 tsp ground black pepper (divided)
2 medium fennel bulbs, trimmed, cored, and very thinly sliced
8 cups torn butterhead lettuce
1/4 cup chopped walnuts, toasted
4 ounces goat cheese, crumbled
2 Tbsp snipped fresh chives
Preheat oven to 400 degrees.
Prepare Lemon Vinaigrette: In a medium bowl, whisk together lemon
peel, lemon juice, shallot, mustard, and honey. In a steady stream,
slowly whisk in olive oil. Cover and set aside.
Scrub fresh beets. Wrap each beet in foil and place on a baking sheet.
Roast about 1 1/2 hours or until a knife can be easily inserted into
beets. Cool 20 minutes or until able to handle. rim off stem and root
ends of roasted beets. Peel and cut into 1-inch pieces.
In a medium bowl combine fennel, 1/4 tsp aslt, 1/4 tsp pepper and 3
Tbsp of the vinaigrette.
Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette.
layer with beets, walnuts, fennel, goat cheese and chives.