Step 1

Prep oven: Preheat oven to 400 F.

Step 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.

Step 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.

Step 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).

Step 5

Combine + whisk ingredients: 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. Whisk until well combined and toss with salad.