18 November, 2025

Fall Food Ideas: Beet, Fennel and Goat Cheese Salad

Cold-weather season is here! After an outing on the Trans Canada Trail, nothing feels better than a seasonal — and beautiful — meal. Beet salad is a great option, plus it’s beautiful!

Beet, Fennel and Goat Cheese salad

Our beet, fennel and goat cheese salad recipe celebrates the best of late fall, and a drizzle of lemon vinaigrette ties it all together.

Enjoy it as a light lunch or the perfect post-hike meal — or bring it with you along the Trail!

beeta and fennel and olive oil on a counter

Photo credit : Amy Schwartz

Ingredients

Salad

• 3 medium beets (about 300 g / 14 oz)

• 1 medium fennel bulb (about 8 ounces; 225 g)

• 2 cups salad greens (2.5 ounces; 75 g)

• A small package of fresh goat cheese (3.5 ounces; 113 g)

• Olive oil to brush beets

beets sitting in a dutch oven on counter

Photo credit : Amy Schwartz

Dressing

• 3 tablespoons (45 mL) olive oil

• 2 tablespoons (30 mL) lemon juice, freshly squeezed

• 1 teaspoon (5 mL) Dijon mustard

• Salt and pepper to taste

olive oil in a bowl on a counter

Photo credit : Amy Schwartz

Instructions

1. Slice beets, brush with olive oil and place in closed casserole dish. Roast at 400 degrees Fahrenheit (200 Celsius) until tender, approximately 25-30 minutes. Set aside to cool.

2. Meanwhile, remove fennel stalks and fronds. Slice fennel bulb thinly using a mandoline or sharp knife. Set aside.

3. Crumble goat cheese into small pieces. Set aside.

4. Make dressing: combine all ingredients in a bowl and mix well.

5. Once beets are cool, assemble salad greens, beets and fennel, then add crumbled goat cheese on top.

6. Add dressing and serve right away.

7. Enjoy!

salad on a plate