Beet, Fennel and Mandarin Orange Salad

Beet, Fennel and Mandarin Orange Salad

4 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
Recipe by  Dole

“Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Reviews (4)

Rate This Recipe
mauigirl
7

mauigirl

This has some of my favorite salad ingredients. The only minus is the way too tart dressing. I added 1 tablespoon of splenda to cut the tartness and that really helped. Very good with the corrected dressing.

Julie
3

Julie

This was great! I made this for a dinner party and even my picky eaters went for seconds. I didn't have have sherry vinegar so used a mix of red wine and balsamic and scallions instead of shallots. But I think the best part about the salad was the goat cheese so don't leave that out.

American
3

American

Perfect as is!!

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