Beet Fennel and Mandarin Orange Salad
Spring mix of lettuce with fennel and beets.
- Prep Time
- 20 mins
- Total Time
- 60 mins
- Serves
- 4
- Calories
- 200
Ingredients
-
2 bunches baby red or gold beets
-
1 fennel bulb
-
1 package (5 oz.) spring mix
-
1
can (15 oz) DOLE® Canned Mandarin Oranges In Light Syrup, drained
-
4 fresh mint, sprigs, chopped
-
2-3 oz goat cheese, crumbled
Steps to Sunshine!
-
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.
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