6/15/2017

Beet Fennel and Mandarin Orange Salad

Beet Fennel and Mandarin Orange Salad

Salad

  • 2 Bunches Beets (baby red or gold)
  • 1 Fennel Bulb (medium)
  • 5 Ounces Dole Spring Mix (1 package)
  • 15 Ounces Dole Mandarin Oranges (1 can, drained)
  • 4 Fresh Mint Sprigs (chopped)
  • 1/2 Cup Shallot Vinaigrette (recipe below)
  • 1/2 Cup Goat Cheese (crumbled)

Salad Dressing – Shallot Vinaigrette

  • 2/3 Cup Olive Oil
  • 1/4 Cup Sherry Vinegar
  • 3 Tablespoons Lemon Juice
  • 2 Tablespoons Shallots (finely chopped)
  • Salt & Pepper (to taste)

Salad

  1. Preheat oven to 400ºF.
  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.  Sprinkle cheese over salad.

Salad Dressing – Shallot Vinaigrette

  1. Combine 2/3 cup olive oil, 1/4 cup sherry vinegar, 3 tablespoons fresh lemon juice and 2 tablespoons finely chopped shallot and salt and pepper to taste in small bowl.  Whisk until well combined.  Makes about 1-1/2 cups.