Categories: Recipes

Recipe: Beet, Fennel and Goat Cheese Salad

by Jessie Beyer - Tuesday, September 5, 2017

Beet, Fennel and Goat Cheese Salad

Living on the edge.

I’m always sad to see days grow shorter as I know summer is coming to an end, but I do take a bit of comfort knowing that with the change of seasons comes the excuse to prepare some of my favorite fall dishes. Personally, I’ve always thought of this salad as a ‘gateway’ from summer to fall salads because most of the ingredients can pass as seasonal in summer or fall – and it’s equally appealing to me in both seasons. All the ingredients can be served cold, or if you find yourself craving something warm on a crisp September evening, you can make sure the beets are served warm over wilted greens – as opposed to cool, crisp ones. Either way, this beet and fennel salad never fails to hit the spot on a warm or chilly September evening.

Ingredients

  • 4 medium beets (gold or red)
  • 2 cups spinach/arugula mixture
  • 1 fennel bulb, trimmed and thinly shaved
  • 2 ounces goat cheese, crumbled
  • 1/4 cup crushed walnuts (optional)

Dressing

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard

Directions

Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour.

Clean and slice fennel bulb in thin strips.

Let beets cool (or keep warm), then remove skins and slice into thin wedges.

Make dressing: Combine all dressing ingredients and whisk until well blended. Season with salt and pepper if desired.

Combine beets, arugula, and fennel in a bowl, and top with goat cheese and walnuts.

Drizzle dressing or serve on the side.

Jessie Beyer - Originally from the suburbs of Washington, D.C., Jessie headed west for college and never looked back. She earned a Journalism and Technical Communications degree from Colorado State University, and has since worked in a variety of industries including radio, sustainability, and wine tourism. Jessie combines her passion for travel, cycling, and storytelling to help people understand the unique power of exploring the world from the seat of a bike. A self-proclaimed travel junkie, Jessie has found herself on many extended adventures. She spent 2015 exploring many corners of the world including tramping through New Zealand's mountains, cycling through Europe, and hitching a boat ride down the Mekong river from Laos into Thailand. At home in Colorado you'll likely find her singing her way up mountain trails, talking to strangers, and seeking restaurants with patios and Spanish wines.

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