Beetroot, Mustard & Fennel Hors D’oeuvre
Beetroot, Mustard & Fennel Hors D’oeuvre
Calories
157.82kcal (12 serving)
Total Fat
2.16g (12 serving)
Saturated Fat
0.31g (12 serving)
Trans Fat
0.0g (12 serving)
Cholesterol
0.42mg (12 serving)
Sodium
413.26mg (12 serving)
Total Carbs
29.26g (12 serving)
Dietary Fiber
4.66g (12 serving)
Sugars
2.31g (12 serving)
Protein
7.24g (12 serving)
- 24 wholewheat crackers
- 3 cooked baby beets (often available packaged in the natural foods section of grocery stores)
- 1 small fennel bulb
- 1/4 cup Maille® Dijon Original Mustard
- 1/8 cup crushed walnuts
Directions
Print1. If you are not able to find pre-cooked baby beets, remove stems and greens from three small beets. Wash and then steam beets for about 30 minutes or until tender, then peel.
2. Using a sharp knife, slice beets thinly, about 8-10 slices per beet, and set aside.
3. Wash a fennel bulb and pat dry. Remove stalks and reserve fronds. (Stalks can be frozen for later use in a broth or cooked alongside dishes like fish.)
4. Cut the fennel bulb in half and remove core. Using a vegetable peeler, shave thin slices from the bulb and set aside.
5. Place walnuts in a small bag and use a rolling pin to crush into small pieces. In a small bowl, combine Maille Old Style Mustard
6. Arrange crackers on a platter and top each with a dollop of crème fraîche (about ½ tsp), one thin beet slice, about ¼ tsp of the walnut mustard mixture, and a curl of shaved fennel. Top each with a fennel frond. Serve immediately. (Leftover shaved fennel works beautifully in a salad with arugula, lemon and olive oil and can be topped with any extra beet slices or walnuts!)
