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.
Homemade Honey Mustard Vinaigrette with Maille Mustard
¼cupolive oil
1tablespoonapple cider vinegar
2teaspoonshoney
1tablespoonstone ground mustard
¼cuporange juicefrom one whole orange
1Pinchsalt and pepper
Instructions
Roasted Fennel Beet Salad Ingredients
Prep oven: Preheat oven to 400 F.
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.
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.
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).
Homemade Honey Mustard Dressing Ingredients
Combine + whisk ingredients: 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. Whisk until well combined and toss with salad.
Notes
Prep ahead: roast the beets and fennel and prepare the homemade dressing up to two days ahead of time to make preparing salad easier when ready to eat
Leftovers + storage: store this simple winter salad in a glass food storage container in the refrigerator for up to four days
Nutrition notes: this recipe is completely plant-based and features many vegetables that are easily found in winter months. It is high in fiber, potassium, and plant-based protein and features mustard as an emulsifier, which binds together the homemade honey mustard vinaigrette.