Beetroot, Mustard & Fennel Hors D’oeuvres

Beetroot, Mustard & Fennel Hors D’oeuvres

<20 minutes, Occasion, Starter -

Recipe created by: moodymixologist.com
Servings: 24 hors d’oeuvres


  • 24 whole wheat crackers
  • 3 cooked baby beets (often available packaged in the natural foods section of grocery stores)
  • 1 small fennel
  • ¼ cup Maille Old Style Mustard
  • ⅛ cup crushed walnuts



        1. 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!)

        This recipe has been conceived to pair with The Perfect Martini