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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 baby red or gold beets
- 1 medium fennel bulb
- 1 (5 ounce) package DOLE® Spring Mix
- 1 (15 ounce) can DOLE® Mandarin Oranges, drained
- 4 sprigs fresh mint, chopped
- 1/2 cup shallot vinaigrette (recipe below)
- 1/2 cup crumbled goat cheese
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 20M |
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- Preheat oven to 400 degrees 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.
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 well combined. Makes about 1-1/2 cups.
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