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Beet, Fennel & Mandarin Orange Salad

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Total Time (minutes)
20
Difficulty
1
Servings
4
Ingredients
7
Total Prep Time: 20 min.
Calories Per Serving: 260
Nutrients

Nutrition Facts

Serving Size 420g

Amount per serving
Calories 260 Calories from fat: 13
% Daily Value*
Fat 13 g 20 %
Saturated 1.5 g 8 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 200 mg 8 %
Potassium 1120 mg 32 %
Carbohydrate 36 g 12 %
Fiber 8 g 32 %
Sugars 25 g
Protein 6 g
Vitamin A 90 %
Vitamin C 90 %
Calcium 8 %
Iron 15 %
Vitamin E 10 %
Vitamin K 60 %
Thiamin 10 %
Riboflavin 10 %
Vitamin B6 15 %
Phosphorus 15 %
Magnesium 20 %
Zinc 10 %
Manganese 45 %
Molybdenum 8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 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 or other DOLE salad variety
  • 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

Directions

  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.

Shallot Vinaigrette: 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 

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Beet, Fennel & Mandarin Orange Salad Prep Time: Cook time:20 minutes Serves: 4
Nutrition facts: 260 Calories, 13 grams fat
Ingredients: 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 or other DOLE salad variety, 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, Directions:Preheat oven to 400ºF.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.

Shallot Vinaigrette: 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