Beet Fennel and Mandarin Orange Salad
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Dole

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Prep Time 1 Hour
Servings
Servings
Ingredients
Salad
  • 2 Bunches Baby Red or Golden Beets
  • 1 Medium Fennel Bulb
  • 1 pkg Dole Spring Mix
  • 1 Can Dole Mandarin Oranges
    drained
  • 4 Chopped Mint Sprigs
    fresh
  • 1/2 Cup Shallot Vinaigrette
  • 1/2 Cup Goat Cheese
    crumbled
Shallot Vinaigrette
  • 2/3 Cup olive oil
  • 1/4 Cup Sherry Vinegar
  • 3 TBSP Fresh Lemon Juice
  • 2 TBSP Finely Chopped Shallot
  • Salt and Pepper
    to taste
Prep Time 1 Hour
Servings
Servings
Ingredients
Salad
  • 2 Bunches Baby Red or Golden Beets
  • 1 Medium Fennel Bulb
  • 1 pkg Dole Spring Mix
  • 1 Can Dole Mandarin Oranges
    drained
  • 4 Chopped Mint Sprigs
    fresh
  • 1/2 Cup Shallot Vinaigrette
  • 1/2 Cup Goat Cheese
    crumbled
Shallot Vinaigrette
  • 2/3 Cup olive oil
  • 1/4 Cup Sherry Vinegar
  • 3 TBSP Fresh Lemon Juice
  • 2 TBSP Finely Chopped Shallot
  • Salt and Pepper
    to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
There is no Nutrition Label for this recipe yet.
Instructions
  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.
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.