Zesty Beetroot & Fennel Salad with Chevre & Crunchy Walnuts is a delightful and vibrant salad that brings together the earthy sweetness of roasted beets, the refreshing crunch of fennel, and the tangy creaminess of chevre. Topped off with crunchy walnuts and a tangy vinaigrette, this salad is perfect for any season but particularly great during the cooler months of the year.
The recipe calls for 1 1/2 lbs of small beets, which are first roasted until tender, then peeled and sliced. The beets can be roasted up to two days in advance, making this dish a great option for meal prep or entertaining. The beets are then tossed with a zesty vinaigrette made with red wine vinegar, sugar, cloves, cinnamon, and salt, which adds a bright and tangy flavor to the dish.
To add texture and crunch to the salad, the recipe calls for thinly sliced fennel bulbs and chopped walnuts, which complement the sweetness of the beets while adding a fresh and nutty flavor. The creamy and tangy chevre is then crumbled over the top of the salad, adding richness and depth to the overall flavor profile.
To finish off the salad, a drizzle of olive oil is added, which not only adds richness but also helps to balance out the tartness of the vinaigrette. The end result is a visually stunning dish that is packed full of flavor and texture.
This salad is not only delicious but also has a number of health benefits. Beets are high in fiber and antioxidants, while fennel is packed with vitamin C and potassium. Walnuts are a great source of healthy fats and protein, while chevre provides calcium and probiotics. Plus, the salad is gluten-free and vegetarian, making it a great option for those with dietary restrictions.
This vibrant Zesty Beetroot & Fennel Salad with Chevre & Crunchy Walnuts is a delightful combination of sweet and tangy flavors, perfect for any occasion. Tender beets are pickled in a flavorful mixture of red wine vinegar, sugar, cloves, cinnamon, and salt, adding a burst of zesty flavor to the dish. Sliced fennel bulbs provide a refreshing crunch, while chopped walnuts add a delightful nutty texture. The salad is finished with creamy chèvre and a drizzle of olive oil, bringing all the flavors together in perfect harmony. This salad is a great way to add a burst of color and flavor to your table, and is sure to impress your guests!
Roast until tender, about 30 minutes at 325°F, then peeled and sliced.
In order to remove the peels from the beets, remove them from the boiling water and place them directly into a bowl of cold water. Let them sit for 5 minutes before removing the peels with your hands, or with a pairing knife.
Cut the beets into quarters and set them aside for later use.
You need to bring the red wine vinegar, sugar, cloves, cinnamon, and salt to a low boil in a medium saucepan.
The sugar will dissolve after a few minutes of stirring with a wire whisk. Remove from the heat and pour the liquid over the beets. Let them sit for 30 minutes and then serve.
The stems of the fennel should be cut off. Save the fronds for garnish. Cut the fennel in half, cut away the tough core, and thinly slice the fennel with a mandoline.
Toss the beets and fennel together with a few tablespoons of the beet vinegar juice in a large bowl.
Add the walnuts, and goat cheese, and garnish with fennel fronds. Drizzle with olive oil. Serve cold.
The leftover beets can be stored in the fridge for a week.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.