🍲 Recipes

Roasted Beet, Goat Cheese and Fennel Salad

By Reynolds Kitchens(R) • Reynolds® • Cuisine?
4.91 Prep: 0m Cook: 0m
Ingredients:
  • 3 tablespoons lemon juice
  • 1 tablespoon finely chopped shallot
  • 1 ½ teaspoons Dijon-style mustard
  • ½ teaspoon finely grated lemon zest
  • ½ teaspoon honey
  • ⅓ cup olive oil
  • Reynolds Wrap® Aluminum Foil
  • 2 large (8 ounce) beets
  • ½ teaspoon salt, divided
  • ½ teaspoon ground black pepper, divided
  • 2 medium fennel bulbs, cored and very thinly sliced
  • 8 cups torn butterhead (Boston or bibb) lettuce
  • ¼ cup chopped walnuts, toasted
  • 4 ounces crumbled goat cheese (chevre)
  • 2 tablespoons snipped fresh chives
  • Aluminum foil
Created: Sep 23, 2025 Updated: Sep 23, 2025