Trusted Brands: and Tips Recipe ★ Beet, Fennel and Mandarin Orange Salad

Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad.

Recipe by:
Calories:-
Beet, Fennel and Mandarin Orange Salad
Prep:20m
Ready in:20m
Serving:4 servings

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)
  • ½ cup crumbled goat cheese

Cooking Directions

  1. Preheat oven to 400 degrees F.
  2. Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
  3. Cool slightly; remove skin from beets and cut into wedges.
  4. Trim off fennel leaves and stalk; cut into very thin slices.
  5. Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
  6. Sprinkle cheese over salad.
Combine 2/3 cup olive oil, 1/4 cup sherry vinegar, 3 tablespoons fresh lemon juice, 2 tablespoons finely chopped shallot and salt and pepper to taste in small bowl. Whisk until well combined. Makes about 1-1/2 cups.
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