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| Beet, Fennel and Mandarin Orange Salad |
"Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad."
Ingredients :
- 2 bunches toddler pink or gold beets
- 1 medium fennel bulb
- 1 (5 ounce) bundle DOLE® Spring Mix
- 1 (15 ounce) can DOLE® Mandarin Oranges, tired
- 4 sprigs fresh mint, chopped
- half cup shallot vinaigrette (recipe underneath)
- half cup crumbled goat cheese
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 20M |
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- Preheat oven to four hundred stages F.
- Place beets in medium roasting pan, add water to cowl backside of pan; cover with foil. Roast 40 to forty five mins or till beets are gentle and can be pierced with a fork or knife.
- Cool slightly; do away with pores and skin from beets and reduce into wedges.
- Trim off fennel leaves and stalk; reduce into very thin slices.
- Combine salad, mandarin oranges, mint, beets and fennel in big bowl. Pour dressing over salad; toss to frivolously coat.
- Sprinkle cheese over salad.
Notes :
- 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 properly blended. Makes approximately 1-1/2 cups.
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