Beet, Fennel and Orange Salad with Maple-Mustard Dressing – from the Jewish Food Hero Kitchen

This Beet, Fennel and Orange Salad with Maple-Mustard Dressing – from the Jewish Food Hero Kitchen is filled with winter vegetables.  It has a crunch from the cucumber and fennel and sweetness from the beets and  oranges. The maple-mustard salad dressing is delicious and oil free.

It looks lovely served over a bed of baby arugula or another green leafy vegetable of your choice.

THIS SALAD IS:

Savory and sweet

Seasonal

Crunchy

Healthy

Beautiful

Looking for more salad inspiration?

This Jewish Food Hero Quinoa Cranberry Mandarin Salad is a satisfying and flavorful, plant-based and oil free main dish salad.

For more plant-based dishes, check out Jewish Food Hero’s cookbooks:

The Jewish Food Hero Cookbook: 50 Plant-based Recipes For Your Holiday Meals

Feeding Women of the Bible, Feeding Ourselves

Beet, Fennel and Orange Salad with Maple-Mustard Dressing

• Author: Jewish Food Hero

Print Recipe

Pin Recipe

---

Description

Yield:Serves 4-6

---

Ingredients

Scale 1x2x3x

• • 2 large beets, washed and trimmed
  • 1 ½ cup diced cucumber
  • 1 cup thinly sliced fennel bulb
  • 1 ½ cup orange segments (preferably without the membrane)
  • 2 tablespoons minced fresh parsley

MAPLE MUSTARD DRESSING INGREDIENTS:

• • ¼ cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons grainy mustard
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste
  • 1 tablespoon maple syrup
  • Optional: 2 tablespoons minced fresh dill

MAPLE MUSTARD DRESSING INGREDIENTS:

• ¼ cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 3 tablespoons grainy mustard
• ½ teaspoon sea salt
• Freshly ground black pepper to taste
• 1 tablespoon maple syrup
• Optional: 2 tablespoons minced fresh dill
• Optional: small bag of baby arugula or green leafy vegetable of your choice

---

Instructions

1. Place beets whole into a 4-quart saucepan with enough water to cover them
2. Bring to a boil and cook over medium high heat for at least 30 minutes, or until fork tender
3. Transfer to a plate to cool

THEN:

1. Peel the beets and slice into ¼-inch thick half-moon shapes (when they are cool enough to handle)
2. Place the beets in a large bowl with remaining salad ingredients (except the arugula) ar and toss gently to combine
3. Add dressing and toss gently
4. Serve over a bed of baby arugula or green leafy greens of your choice

MAPLE MUSTARD DRESSING INSTRUCTIONS:

1. Place all of the dressing ingredients in a bowl and whisk together
2. Pour over the salad and toss to coat evenly
3. Adjust seasonings to taste
4. Serve chilled

---

Notes

TOOLS:

• 4-quart saucepan
• Large bowl
• Small bowl
• Whisk