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READY IN 20 mins

Beet, Fennel and Mandarin Orange Salad

Read Reviews (3)

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

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

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

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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.

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PREP 20 mins
READY IN 20 mins

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.

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This has some of my favorite salad ingredients. The only minus is the way too tart dressing. I added 1 tablespoon of splenda to cut the tartness and that really helped. Very good with the corrected dressing.

—mauigirl.. Intermediate not a

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Apr 01, 2012

This was great! I made this for a dinner party and even my picky eaters went for seconds. I didn't have have sherry vinegar so used a mix of red wine and balsamic and scallions instead of shallots. But I think the best part about the salad was the goat cheese so don't leave that out.

—Julie

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3 Ratings