Beet, Fennel and Mandarin Orange Salad
Description
Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad.
Ingredients
•
2 bunches baby red or gold beets
•
1 medium fennel bulb
•
1 (5 ounce) package DOLE® Spring Mix
•
1 (15 ounce) can DOLE® Mandarin Oranges, drained
•
4 sprigs fresh mint, chopped
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1/2 cup shallot vinaigrette (recipe below)
•
1/2 cup crumbled goat cheese
Directions
1
Preheat oven to 400 degrees 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.
6
Sprinkle cheese over salad.