PREP: 30 minutes ROAST: 11⁄2 hours COOL: 20 minutes OVEN: 400ºF MAKES 4 servings
1 recipe Lemon Vinaigrette
2 large beets (1 pound)
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
2 medium fennel bulbs
8 cups torn butterhead (Boston or Bibb) lettuce
1⁄4 cup chopped walnuts, toasted
4 ounces crumbled goat cheese (chèvre)
2 tablespoons snipped fresh chives
1 Preheat oven to 400ºF. Prepare Lemon Vinaigrette; cover and set aside.
2 Scrub beets. Wrap each beet in foil and place on a baking sheet. Roast about 11⁄2 hours or until a knife can be easily inserted into beets. Cool about 20 minutes or until able to handle. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
3 In a medium bowl combine beets, 3 tablespoons of the Lemon Vinaigrette, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of the pepper.
4 For fennel bulbs, cut off and discard stalks, including feathery leaves. Remove wilted outer layer; cut off a thin slice from bases. Wash; cut fennel lengthwise into quarters and remove the cores. Thinly slice the fennel.
5 In another medium bowl combine fennel, 3 tablespoons of the Lemon Vinaigrette, the remaining 1⁄4 teaspoon salt, and the remaining 1⁄4 teaspoon pepper.
6 Line individual salad plates with lettuce. Drizzle with the remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.
PER SERVING: 394 cal., 32 g total fat (8 g sat. fat), 22 mg chol., 592 mg sodium, 20 g carb., 8 g fiber, 12 g pro.
Lemon Vinaigrette
In a medium bowl whisk together 1⁄2 teaspoon finely shredded lemon peel, 3 tablespoons lemon juice, 1 tablespoon finely chopped shallot, 11⁄2 teaspoons Dijon-style mustard, and 1⁄2 teaspoon honey. In a steady stream, slowly whisk in 1⁄3 cup olive oil until well combined.
tip
Beets are higher in sugar than any other vegetable. Their sweet taste really comes out when they’re roasted. The red/purple color of beets comes from betacyanin, a type of phytonutrient believed to help fight cancer.
