Prep Time:
20 mins
Cook Time:
1 hr 30 mins
Additional Time:
20 mins
Total Time:
2 hrs 10 mins
Servings:
8
Ingredients
Directions
Preheat the oven to 400 degrees F (205 degrees C).
Scrub beets; wrap each beet in aluminum foil and place on a baking sheet.
Bake in the preheated oven until a knife can easily be inserted into beets, about 1 1/2 hours.
Meanwhile, whisk lemon juice, shallot, Dijon mustard, lemon zest, and honey together in a medium bowl. Slowly whisk in 1/3 cup olive oil in a steady stream. Cover and set aside.
Cool beets until able to handle, about 20 minutes. Remove and discard foil. Trim off stems and root ends; peel and cut into 1-inch pieces.
Combine beets, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
Combine fennel, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a separate bowl.
Line 8 salad plates with lettuce; drizzle with remaining vinaigrette. Layer on beets, fennel, goat cheese, walnuts, and chives.
Nutrition Facts (per serving)
| 213 | Calories |
| 16g | Fat |
| 14g | Carbs |
| 6g | Protein |
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