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

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Beet, Fennel and Orange Salad with Maple-Mustard Dressing

  • Author: Jewish Food Hero

Description

Yield:Serves 4-6


Scale

Ingredients

    • 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
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