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Beet, Fennel and Mandarin Orange Salad
Beet, Fennel and Mandarin Orange Salad
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Prep Time:
20 minutes
Total Time:
20 minutes
Roasted beets and sweet oranges tossed in sherry-shallot vinaigrette create a vibrant salad.
Ingredients:
  • 2 bunches baby red or gold beets
  • 1 medium fennel bulb
  • 1 (5 ounce) package DOLE® Spring Mix
  • 1 (15 ounce) can DOLE® Mandarin Oranges, drained
  • 4 sprigs fresh mint, chopped
  • 1/2 cup shallot vinaigrette (recipe below)
  • 0.5 cup crumbled goat cheese
Instructions:
  • Preheat the oven to 400°F.
  • Place the beets in a roasting pan and add enough water to cover the bottom. Cover with foil and roast for 40 to 45 minutes until the beets are tender and easily pierced with a fork or knife.
  • Allow the beets to cool slightly, then peel off the skin and cut them into wedges.
  • Slice the fennel bulb into thin pieces after removing the leaves and stalk.
  • In a large bowl, mix together salad, mandarin oranges, fresh mint, beets, and fennel. Drizzle dressing over the salad and toss until everything is evenly coated.
  • Generously coat the salad with a blanket of delicious cheese.

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