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Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad.
Prep 20 mins Total: 20 mins Servings: 4 Yield: 4 servings
Beet, Fennel and Mandarin Orange Salad
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
Tips 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.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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