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Prep Time

Prep Time

20 min

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Total Time

1 hr

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Calories per serving

200

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Servings

4

Ingredients (7)
  • 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
Directions
  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.
  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.