Beet Fennel & Mandarin Orange Salad

• Course Salad

Prep time

Cook time

Servings

Ingredients

• 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

Instructions

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.