If you’re not a fan of beets, this salad with fennel and apples just might change your mind. Roasting completely transforms beets’ earthy flavor into something so much sweeter. Just be careful when you’re handling beets — they turn everything a magenta color.
Makes
8 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
FOR THE BEETS, TOSS:
FOR THE VINAIGRETTE, WHISK:
FOR THE SALAD, TOSS:
Test Kitchen Approved
Test Kitchen Tip
For ease, roast the beets ahead of time and refrigerate them. Be sure to bring them to room temperature before serving.
Instructions
Preheat oven to 425°.
For the beets, toss beets with 2 Tbsp. oil and season with salt and pepper. Roast beets on a baking sheet until fork-tender, 20–25minutes.
For the vinaigrette, whisk together lemon juice, 2 Tbsp. oil, Dijon, honey, and shallots; season with salt and pepper.
For the salad, toss fennel bulb, apple, and zest with vinaigrette to coat. Serve salad with beets, goat cheese, and walnuts; garnish with fennel fronds.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 197
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 5mg 1%
Sodium 149mg 6%
% Daily Value*
Carbs 14g 4%
Fiber 4g 16%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
