Roasted Fennel and Beet Salad with Honey Mustard Vinaigrette
Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
Roasted Fennel Beet Salad
  • 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
  • ¼ cup olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 1 tablespoon Maille Old Style Mustard
  • Juice of one orange
  • Pinch of salt and pepper
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.
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 and 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.
Recipe by Honest Cooking at