Beet Fennel and Mandarin Orange Salad

Spring mix of lettuce with fennel and beets.

Prep time 20 mins

Total time 60 mins

Servings 4

Calories per serving 200

Nutrition Facts Jump to Recipe

Categories Winter Favorites, Vegetarian, Canned mandarin, Lunch, Salads, 30 - 60 Mins, Plant-based,

Ingredients

2 bunches baby red or gold beets
1 fennel bulb
1 package (5 oz.) spring mix
1 can (15 oz.) DOLE^® Mandarin Oranges, drained
4 chopped fresh mint
2-3 oz goat cheese, crumbled

Method

Preheat oven to 400 F.
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.
Cool slightly; remove skin from beets and cut into wedges.
Trim off fennel leaves and stalk; cut into very thin slices.
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.