Beet & Fennel Salad


  • Superior Fresh lettuce

  • 1 package whole, cooked beets

  • 1 fennel bulb, thinly sliced

  • 1/4 cup chopped walnuts

  • 1/2 cup goat cheese, crumbled


  • 1/4 cup lemon juice

  • 1 tbsp. shallot, thinly sliced

  • 1/3 cup olive oil

  • Lemon juice zest to taste


  1. Thinly slice fennel and drained beets.

  2. Make your dressing by mixing ingredients together and stirring well. Store extra dressing in a mason jar in the fridge for cup to one week.

  3. Layer salad on serving tray and top with crumbled goat cheese and fennel tops. Enjoy!

SaladsKylie Gappa