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Roasted Fennel Beet Salad with Homemade Honey Mustard Vinaigrette
- Prep Time: 15 MINS
- Cook Time: 35 MINS
- Total: 50 MINS
- Servings: 4
Roasted Fennel Beet Salad with Homemade Honey Mustard Vinaigrette
Ingredients
- 4 beets, red and golden
- 2 fennel , trimmed and cored
- 2 teaspoons olive oil
- pinch sea salt
- 4 cups mixed greens
- 1 shallot, thinly sliced
Homemade Honey Mustard Vinaigrette with Maille Mustard
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoon Maille old style mustard
- 1 orange juiced
- pinch of salt and pepper
Preparation
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Preheat oven to 400 F.
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To roast beets: wash beets and place in a large glass baking dish filled with a small layer of water. Cover with aluminium foil and bake until soft and a fork can easily spear through, about 40 minutes. Let cool and sliced into cubes.
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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.
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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).
Fork Homemade Honey Mustard Dressing
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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.
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Whisk until well combined and toss with salad.
