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Salad of Goat Cheese, Beet, Fennel, and Citrus Vinaigrette

Salad of Goat Cheese, Beet, Fennel, and Citrus Vinaigrette over mixed greens
Photo Credit
Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 servings; dressing: 1-1/3 cups
Category
Salads
Course
Salads
Special Considerations
Vegetarian
Sources
Yankee Magazine

This combination of garden vegetables and tangy goat cheese makes a combination that will keep you coming back for more. With beets, fennel, and mixed greens bathed in a delicious orange vinaigrette and topped with goat cheese, this salad is extremely popular in the winter months when you need some fresh veggies in your life. It is also a hit at dinner parties as a classic, yet simple, way to start your meal.

Ingredients
1 large beet, stems and root removed
1 bulb fennel, cut into strips
2 oranges plus 2 teaspoons grated orange zest
1 to 2 teaspoons grated lemon zest
1 to 2 teaspoons grated lime zest
1 teaspoon Dijon mustard
1/4 cup white balsamic vinegar (if not available, substitute regular balsamic vinegar)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup extra-virgin olive oil
4 cups mixed greens
6 ounces goat cheese, crumbled, divided into 4 equal portions

Instructions

  1. Preheat oven to 400°F. 
  2. Wash your beet well, then wrap in foil and roast in the oven for 1 hour, or until easily pierced with knife. Cool, then wrap in a paper towel and rub to remove the skin. 
  3. Quarter the beet and slice each quarter into 8 thin slices from the root end to the stem end; set aside. 
  4. Quarter fennel bulb; remove core. Slice each quarter very thinly and set aside. 
  5. Using a sharp knife, completely remove the skin of the 2 oranges and cut into segments over a bowl, reserving any juice.
  6. For the vinaigrette: Place grated citrus zests in a bowl with mustard, vinegar, salt, pepper, and 1⁄4 cup reserved orange juice. Whisk, incorporating oil slowly. Check seasoning and adjust as desired.
  7. To assemble the salad: Mix greens together with orange segments, beets, and fennel; toss with 1⁄2 cup vinaigrette. Taste and add more vinaigrette as desired. Divide salad mixture evenly among 4 plates. Top with goat cheese and serve.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Cobi-Ann</span> Sat, 08/15/2020 - 08:34
Hello. Just wondering if you are using beets in this recipe? If so, how many do you cook up? Thank you.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 08/18/2020 - 11:17

Yes, we use one large beet!