Beet Mandarin Spinach Salad Bowl

(2017 Pairings) A colorful and delicious salad.

Photo of Beet Mandarin Spinach Salad Bowl


2 bunches (1-1/4 lb.) small red or gold beets
1 medium fennel bulb
1 pkg. (5 oz.) baby spinach leaves
1-1/2 cups DOLE Mandarin Oranges drained
1/2 cup shallot vinaigrette recipe below
1/2 cup crumbled goat cheese
1/3 cup olive oil
2 Tablespoons sherry vinegar
1-1/2 Tablespoons fresh lemon juice
1 Tablespoon shallot finely chopped
pinch sugar
to taste salt and pepper


  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 in half. Heat medium pan over high heat. Add fennel to pan cut side down. Cook until charred, about 6 minutes. Thinly slice fennel.
  5. Combine spinach, mandarin oranges, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat. Sprinkle cheese over salad.
  6. Shallot Vinaigrette: Combine 1/3 cup olive oil, 2 tablespoons sherry vinegar, 1-1/2 tablespoons fresh lemon juice, 1 tablespoon finely chopped shallot, pinch of sugar in a small bowl. Whisk until well combined. Season to taste with salt and pepper.
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