Roasted Beet, Goat Cheese and Fennel Salad

Ingredients

•   Lemon Vinaigrette
• 2  large beets (1 pound)
• 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  cups chopped walnuts, toasted
• 4  ounces crumbled goat cheese (chevre)
• 2  tablespoons snipped fresh chives

Directions

Preheat oven to 400¿¿F. Prepare Lemon Vinaigrette; cover and set aside.

Scrub beets. Wrap each beet in foil and place on a baking sheet. Bake 1 1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.

In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.

In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.

Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.

Lemon Vinaigrette: In a medium bowl whisk together 3 tablespoons lemon juice, 1 tablespoon finely chopped shallot, 1 1/2 teaspoons Dijon-style mustard, 1/2 teaspoons finely shredded lemon peel, and 1/2 teaspoon honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.