We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

20 min

total time icon

Total Time

1 hr

calories icon

Calories per serving

220

servings icon

Servings

4

Ingredients (6)
  • 2 bunches baby red or gold beets
  • 1 (1/2 lb.) fennel bulb
  • 1 pkg. (5 oz.) DOLE® Spring Mix
  • 1 can (15 oz.) DOLE Mandarin Oranges, drained
  • 4 sprigs chopped fresh mint
  • 2 to 3 oz. goat cheese, crumbled
Directions
  1. Preheat oven to 400 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. Sprinkle cheese over salad.

    Honey Balsamic Vinaigrette: Whisk together 2 tablespoons white balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard and 1/4 cup extra virgin olive oil. Season with salt and pepper. Makes about 1/2 cup.