Beet, Fennel and Mandarin Orange Salad recipe

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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

Nutrition Info

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.

Recipe Yield

4 servings

Recipe Note

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

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