Beet, Fennel and Mandarin Orange Salad

Beets and goat cheese seem made for each other. But why stop there? When you’re looking for something a little different, give your beet salad …

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  • 4
  • 20 Min.


  • 2 bunches baby red or gold beets (1-1/4 lb.)
  • 1 medium fennel bulb (about 3/4 lb.)
  • 1 pkg. (5 oz.) DOLE® Spring Mix
  • 1 can (15 oz.) DOLE Mandarin Oranges, drained
  • 4 sprigs fresh mint, chopped
  • 1/2 cup shallot vinaigrette (recipe below)
  • 1/2 cup crumbled goat cheese


Shallot Vinaigrette:
  • Combine 2/3 cup olive oil
  • 1/4 cup sherry vinegar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped shallot and salt and pepper to taste in small bowl.
  • Whisk until well combined.
  • Makes about 1-1/2 cups.


  • Preheat oven to 400°F.
  • 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.
  • Cool slightly; remove skin from beets and cut into wedges.
  • Trim off fennel leaves and stalk; cut into very thin slices.
  • Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
  • Sprinkle cheese over salad.