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Lemon Vinaigrette lemon juice shallot mustard lemon peel honey olive oil Salad beets salt ground black pepper fennel bulbs torn butterhead walnuts goat cheese fresh chives
Viewed: 20 - Published at: 3 years agoIngredients
- Lemon Vinaigrette
- 3 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09
- 1 tablespoon finely chopped shallot
- 1-1/2 teaspoons Dijon-style mustard
- 1/2 teaspoon finely shredded lemon peel Safeway 4 ct For $5.00 thru 02/09
- 1/2 teaspoon honey
- 1/3 cup olive oil
- Salad
- 2 large beets
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 2 medium fennel bulbs, cored and very thinly sliced
- 8 cups torn butterhead (Boston or bibb) lettuce
- 1/4 cup chopped walnuts, toasted
- 4 ounces crumbled goat cheese (chevre)
- 2 tablespoons snipped fresh chives
Method
- Step 1: Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette (below); cover and set aside.
- Lemon Vinaigrette In a medium bowl whisk together lemon juice, shallot, Dijon-style mustard, lemon peel, and honey.
- In a steady stream, slowly whisk in olive oil.
- Step 2: Scrub beets.
- Wrap each beet in aluminum foil and place on a baking sheet.
- Bake 1-1/2 hours or until a knife can be easily inserted into beets.
- Step 3: Cool 20 minutes or until able to handle.
- Remove and discard foil.
- Trim off stem and root ends of roasted beets.
- Peel and cut into 1-inch pieces.
- Step 4: In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
- Step 5: In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
- Step 6: Line 8 salad plates with lettuce.
- Drizzle with remaining vinaigrette.
- Layer with beets, walnuts, fennel, goat cheese, and chives.
- Makes 8 servings.
