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

Roasted Fennel Beet Salad

Kristina Todini, RDN
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.
5 stars (3 ratings)
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Salads + Side Dishes
Cuisine American
Servings 4 servings
Calories 166 kcal

Ingredients
  

Roasted Fennel Beet Salad

  • 4 whole beets red and golden
  • 2 whole fennel bulbs trimmed, cored, and sliced
  • 2 teaspoons olive oil
  • 1 pinch sea salt
  • 4 cups mixed greens
  • 1 whole shallot thinly sliced

Homemade Honey Mustard Vinaigrette with Maille Mustard

  • ¼ cup olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 1 tablespoon stone ground mustard
  • ¼ cup orange juice from one whole orange
  • 1 Pinch salt 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.

Nutrition

Serving: 1saladCalories: 166kcalCarbohydrates: 7gProtein: 1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 74mgPotassium: 117mgFiber: 1gSugar: 5gVitamin A: 489IUVitamin C: 17mgCalcium: 10mgIron: 1mg
Keyword homemade honey mustard vinaigrette, roasted fennel beet salad, roasted vegetable salad
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