Thinly sliced fennel and granny smith apples offer a contrast of flavors and add a crunch to this amazing salad with roasted beets, toasted walnuts, and crumbled goat cheese. Light and fresh, this easy to make salad is tossed with a Dijon-honey vinaigrette, and makes the perfect side dish for a pork tenderloin or chops.
- ¼ cup fresh lemon juice
- 2 Tablespoon olive oil
- 1 Tablespoon Dijon mustard
- 2 teaspoon honey
- 1 teaspoon shallot minced
- 1 fennel bulb trimmed, cored, and thinly sliced about 4 cups
- 1 Granny Smith apple cored and thinly sliced
- zest of 1 lemon minced
- ½ cup crumbled goat cheese
- ½ cup walnuts chopped and toasted
- 1 cup roasted beets cut into ½” thick half-moons (1 large beet)
- fennel fronds
Heat oven to 425º F.
Peel beets and cut into ½” thick half-moons. Toss with a 2 Tablespoons of oil and place in roasting dish.
Sprinkle with salt and pepper.
Roast 20 to 25 minutes or until fork tender. Set aside to cool completely.
Whisk together all ingredients for dressing.
Thinly slice fennel and apple, toss with lemon zest and dressing.
Place fennel and apples on a serving plate and top with goat cheese, walnuts, beets, and fennel fronds.
Beets can be roasted ahead of time and held in the fridge. When ready to prepare salad, bring beets to room temperature before adding to the salad.