Beet Fennel and Mandarin Orange Salad

Spring mix of lettuce with fennel and beets.

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Calories per serving 200
Prep time 20 mins
Total time 60 mins
Servings 4

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.
  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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