Beet & Fennel Recipe

Time1h 30m

Serves4

(gsf)(v) baby spinach & romaine, roasted red & golden beets, grilled fennel, goat cheese, goat cheese vinaigrette

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Ingredients

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1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the red and golden beets in aluminum foil and roast them for about 45-60 minutes until tender. Allow to cool, then peel and cut into wedges.
2
Grill the Fennel
Slice the fennel bulb into thick slices. Brush with olive oil, season with salt and pepper, and grill on medium heat for about 5-7 minutes on each side until tender and slightly charred.
3
Assemble the Salad
In a large bowl, combine the baby spinach and romaine lettuce. Add the roasted beet wedges, grilled fennel slices, and crumbled goat cheese on top.
4
Dress the Salad
Drizzle with goat cheese vinaigrette just before serving. Toss gently to combine and serve immediately.