Beet Fennel and Mandarin Orange SaladSpring mix of lettuce with fennel and beets.Salad
Preparation Time: 20 minutes
Total time: 20 minutes
2 bunches baby red or gold beets,
1 medium fennel bulb,
1 pkg (5 oz.) DOLE® Spring Mix,
1 can (15 oz.) DOLE Mandarin Oranges, drained,
4 chopped fresh mint sprigs,
1/2 cup shallot vinaigrette (recipe below),
1/2 cup goat cheese, crumbled,
Step 1: Preheat oven to 400ºF.
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. Sprinkle cheese over salad.
Step 6: Shallot Vinaigrette: 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.