Beet, Fennel & Mandarin Orange Salad
Cook time – 0 min

- Total time
- 20 minutes
- Preparation time
- 20 minutes
- Calories
- 260
- Portions
- 4
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
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
Nutritional Facts
Serving Per Container | |
Serving Size | 420g |
Calories | 260 |
Entries | Daily value in %* |
---|---|
Total Fat (13 g) | 20% |
Saturated Fat (1.5 g) | 8% |
Sodium (200 mg) | 8% |
Total Carbohydrate (36 g) | 12% |
Dietary Fiber (8 g) | 32% |
Total Sugars (25 g) | |
Protein (6 g) | |
Calcium | 8% |
Iron | 15% |
Magnesium | 10% |
Manganese | 45% |
Molybdenum | 8% |
Phosphorus | 15% |
Potassium (1120 mg) | 32% |
Riboflavin | 10% |
Thiamin | 10% |
Vitamin A | 90% |
Vitamin B6 | 15% |
Vitamin C | 90% |
Vitamin E | 10% |
Vitamin K | 60% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.