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Roasted Fennel Beet Salad with Honey Mustard Vinaigrette

Three salad plates with mixed greens, red and golden beets, and fennel on a white table with honey and a mustard.

5 from 1 reviews

Roasted Fennel Beet Salad with Honey Mustard Vinaigrette, a simple roasted winter vegetable salad with red and golden beets, fennel, shallots, and a homemade honey mustard vinaigrette.

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Ingredients

Roasted Fennel Beet Salad

Homemade Honey Mustard Vinaigrette with Maille Mustard

Instructions

For Roasted Fennel Beet Salad

  1. Preheat oven to 400 F.
  2. To roast beets: wash beets and place in a large glass baking dish filled with a small layer of water. Cover with aluminum foil and bake until soft and a fork can easily spear through, about 40 minutes. Let cool and sliced into cubes.
  3. To roast fennel: toss trimmed and cored fennel with olive oil and sea salt, then bake in a glass baking dish until soft and golden brown, about 30 minutes. Let cool.
  4. To build salad: arrange mixed greens, cooled beets and fennel, and shallot slices on a plate. Toss with Homemade Honey Mustard Vinaigrette (see recipe below).

For Homemade Honey Mustard Dressing

  1. Combine olive oil, apple cider vinegar, honey, Maille Old Style Mustard, juice of one orange, and a pinch of salt and pepper in a small glass mixing bowl.
  2. Whisk until well combined and toss with salad.

Notes

Nutrition

Keywords: roasted fennel beet salad, roasted vegetable salad, homemade honey mustard vinaigrette