Autumn beet salad with honey mustard dressing

Prep Time: 15 mins (not including goat cheese croquettes)
Cook Time: 40 mins

Jillian Harris and Tori Wesszer come together for a second time in their newly-released cookbook Fraiche Food, Fuller Hearts.


Honey mustard dressing



  1. Roast the beets: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss the beet wedges in the olive oil. Season with salt and pepper. Spread the beets in a single layer on the prepared baking sheet and roast until fork-tender, 35 to 40 minutes. Let the beets cool slightly on the baking sheet. The beets can be served warm or stored in a reseal- able container in the fridge for up to 2 days. (You can reheat the beets before serving if desired but you don’t have to.)
  3. Meanwhile, make the money mustard dressing: In a small bowl, combine the mayonnaise, lemon juice, honey, Dijon mustard, yellow mustard, and salt. Whisk together until smooth.
  4. Assemble the salad: In a large serving bowl or on a platter, layer the kale, sliced pears, roasted beets, and Goat Cheese Croquettes. Sprinkle with the walnuts and pumpkin seeds. Drizzle with the Honey Mustard Dressing and serve.



Vegan: Follow the vegan option to make the Goat Cheese Croquettes. Use vegan mayonnaise and maple syrup instead of honey to make the dressing.

Gluten-free: Follow the gluten-free option to make the Goat Cheese Croquettes.

Nut-free: Use more pumpkin seeds instead of walnuts.