Beet Fennel & Mandarin Orange Salad

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Beet Fennel & Mandarin Orange Salad

Prep time


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  • Salad
  • 2 Bunches Baby Red Beets or gold beets
  • 1 Medium Bulb Fennel
  • 1 Package Spring Mix
  • 1 Can Mandarin Oranges drained
  • 4 Sprigs Mint fresh, chopped
  • 1/2 Cup Goat Cheese crumbled
  • Shallot Vinaigrette
  • 2/3 Cup olive oil
  • 1/4 Cup Sherry Vinegar
  • 3 Tablespoons lemon juice
  • 2 Tablespoons Shallot finely chopped
  • Salt & Pepper to taste


  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.
  1. 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.
Beet Fennel & Mandarin Orange Salad
Nutrition Facts
Beet Fennel & Mandarin Orange Salad
Amount Per Serving
Calories 400 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Sodium 430mg 18%
Total Carbohydrates 43g 14%
Sugars 31g
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.