Roasted Beet, Goat Cheese and Fennel Salad
Quick · ★ 4.9 · by Reynolds Kitchens(R)
Category: Reynolds®
Ingredients (16)
- ✓ 3 tablespoons lemon juice
- + 1 tablespoon finely chopped shallot add to pantry
- + 1 ½ teaspoons Dijon-style mustard add to pantry
- + ½ teaspoon finely grated lemon zest add to pantry
- + ½ teaspoon honey add to pantry
- ✓ ⅓ cup olive oil
- + Reynolds Wrap® Aluminum Foil add to pantry
- + 2 large (8 ounce) beets add to pantry
- + ½ teaspoon salt, divided add to pantry
- + ½ teaspoon ground black pepper, divided add to pantry
- + 2 medium fennel bulbs, cored and very thinly sliced add to pantry
- + 8 cups torn butterhead (Boston or bibb) lettuce add to pantry
- ✓ ¼ cup chopped walnuts, toasted
- + 4 ounces crumbled goat cheese (chevre) add to pantry
- + 2 tablespoons snipped fresh chives add to pantry
- + Aluminum foil add to pantry
Want to cook this?
Find instructions on AllRecipes ↗