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Beet, Fennel and Mandarin Orange Salad

By: Dole

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

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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)
1/2 cup crumbled goat cheese

Directions

Preheat oven to 400 degrees F.
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.
Cool slightly; remove skin from beets and cut into wedges.
Trim off fennel leaves and stalk; cut into very thin slices.
Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
Sprinkle cheese over salad.

Footnotes

Shallot Vinaigrette:
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.