Beet Fennel and Mandarin Orange Salad

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Beet Fennel and Mandarin Orange Salad

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  • Salad
  • 2 Bunches Baby Red or Golden Beets
  • 1 Medium Fennel Bulb
  • 1 pkg Dole Spring Mix
  • 1 Can Dole Mandarin Oranges drained
  • 4 Chopped Mint Sprigs fresh
  • 1/2 Cup Shallot Vinaigrette
  • 1/2 Cup Goat Cheese crumbled
  • Shallot Vinaigrette
  • 2/3 Cup olive oil
  • 1/4 Cup Sherry Vinegar
  • 3 TBSP Fresh Lemon Juice
  • 2 TBSP Finely Chopped Shallot
  • Salt and Pepper to taste


  1. Preheat oven to 400ºF.
  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.
  1. Combine 2/3 cup olive oil, 1/4 cup sherry vinegar, 3 tablespoons fresh lemon juice and 2 tablespoons finely chopped shallot and salt and pepper to taste in small bowl. Whisk until well combined. Makes about 1-1/2 cups.
Beet Fennel and Mandarin Orange Salad
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