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.
- 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)
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
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.