Beet, Fennel and Mandarin Orange Salad

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Description

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

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

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place beets in medium roasting pan
  3. 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.
  4. Cool slightly; remove skin from beets and cut into wedges.
  5. Trim off fennel leaves and stalk; cut into very thin slices.
  6. Combine salad
  7. mandarin oranges
  8. mint
  9. beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
  10. Sprinkle cheese over salad.

Prep Time: 20 mins

Total Time: 20 mins

Servings: 4

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