Beets, Fennel, and Apple Salad with Honey-Mustard Dressing

I am sure we all got our fare share of greasy food while watching the Super Bowl, so I thought that starting the week with a great salad would be just what we need, don't you think?


This one hits the spot for me! Beets and apples is one of those combinations made in heaven. This time I also added fennel and arugula, which was a perfect compliment to this salad. The honey-mustard dressing does a fantastic job highlighting the natural sweetens of the beets and apples. 


If you want a dressier or heartier salad, think about adding crumbles of a good quality blue cheese and toasted pecans!!


Roasting the beets can take about 1 hour and I know that some days we don't have a whole hour to prepare a salad, but remember that they (the beets) keep for up to 4 days in the refrigerator after roasted. Also, the dressing can be made several hours in advance! If you plan ahead, this salad can come together in no time!


I love how the beet juices turn this salad into a pink perfection! I hope you enjoy!

Beet, Fennel, and Apple Salad with Honey-Mustard Dressing


Ingredients
3 beets (roasted, cooled, peeled and sliced)
1 fennel, trimmed and sliced
1 apple, sliced (use an apple that does not oxidize too fast, such as Lady Alice)
2 cups of arugula
1 1/2 tablespoons of fresh dill, chopped


Dressing
1 tablespoon of shallots, finely chopped
3 tablespoons of olive oil
1 tablespoon of honey
1 teaspoon of Dijon mustard
2 1/2 teaspoons of fresh lemon juice
1/2 teaspoon of cider vinegar (you can substitute it for white wine vinegar or champagne vinegar)
salt to taste (start with 3 pinches and, if necessary,  add more after you toss the salad together)
freshly ground pepper to taste


Preparation


1-Roasting the beets:
Preheat the oven to 400F. Trim both ends of the beets. Layer 2 large pieces of aluminium foil and place the beets on top of them. Drizzle the beets with olive oil. Fold the foil over the beets and close it tightly. Bring it to the oven (place the foil package directly on the oven rack) for about 50-60 minutes or until beets are very tender. Wait the beets to cool before adding it to the salad.
TIP: beets can be roasted up to 3 days ahead if you keep them tightly closed inside the refrigerator.


2-Dressing:
Combine all the listed ingredients and whisk them all together until well combined. Set aside.
TIP: dressing can be prepared up to 8 hours in advance 


3- In a large bowl place sliced beets, sliced fennel, sliced apple, arugula, and fresh dill. Add the dressing and toss to combine. Adjust salt and pepper, if necessary. Serve.


TIP: to make this salad even more special add good quality crumbled blue cheese and pecans!

Visualize it:

Roasting the beets:

The dressing

Whisk all the dressing ingredients together until well combined

Prepare the vegetables and fruit and finish:


Place peeled and sliced beets into a large bowl:

Slice the apple:

Fennel - trim to ends and discard outer layer:

Apples, fennel, and beets in a large bowl:

Add arugula:

Fresh dill: chop it.

Add dill to the bowl

Add dressing and toss to combine:

Serve it! Enjoy the freshness, sweetness, and the crunch!