Beet, Fennel and Mandarin Orange Salad

Beet, Fennel and Mandarin Orange Salad

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

Preparation Time
20 mins
Total Time
20 mins

Recipe Instructions

Step 1
Preheat oven to 400 degrees F.
Step 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.
Step 3
Cool slightly; remove skin from beets and cut into wedges.
Step 4
Trim off fennel leaves and stalk; cut into very thin slices.
Step 5
Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
Step 6
Sprinkle cheese over salad.
Beet, Fennel and Mandarin Orange Salad

Ingredients

  • 4 sprigs fresh mint, chopped
  • ½ cup crumbled goat cheese
  • 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
  • 1/2 cup shallot vinaigrette (recipe below)

Categories

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