Annabel Langbein’s Beet, Fennel and Goat Cheese Salad

April 14, 2016
1 Ratings
Photo by ALM Media
  • Serves 6
Author Notes

The trick with raw beet is to slice or grate it finely so it doesn’t taste too earthy. —Candy Hutzell

What You'll Need
  • 2 medium beets, peeled
  • 1 fennel bulb, trimmed
  • 1/4 cup walnuts
  • 3-1/2 ounces goat cheese
  • 2 tablespoons boutique extra virgin olive oil
  • 6 tablespoons balsamic glaze
  1. Shave beets and fennel into the thinnest possible slices using a mandolin or vegetable peeler.
  2. Divide between 6 serving plates.
  3. Sprinkle each plate with a few walnuts and a little crumbled goat cheese, then drizzle a little olive oil and a little balsamic glaze around each plate.
  4. Season to taste with salt and ground black pepper and serve immediately.
  5. This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Simple Pleasures, screening now on PBS. The accompanying book, containing all the recipes from the series, is available on To preview the series go to and for a PBS screening schedule go to

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