Beet, Fennel and Mandarin Orange Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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) |
1/2 cup crumbled goat cheese |
Directions:
1. Preheat oven to 400 degrees F.
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.
6. Sprinkle cheese over salad.
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