Beet Fennel and Mandarin Orange Salad

Spring mix of lettuce with fennel and beets.

Beet Fennel and Mandarin Orange Salad
  • Prep time 20 min

  • Total time 1 hr

  • Servings 4

  • Calories per serving 220

You will need

  • 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

  • 2-3

    oz. goat cheese, crumbled


  • 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.

    Start timer
  • 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.

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