Beet Mandarin Spinach Salad Bowl
(2017 Pairings) A colorful and delicious salad.
![Beet Mandarin Spinach Salad Bowl](https://res-5.cloudinary.com/dl4k1qf4e/image/upload/c_scale,w_500/v1/recipes/3792-Beet-Mandarin-Spinach-Salad-Bowl.jpg)
Ingredients
2 bunches (1-¼ lb.) small red or gold beets
1 medium fennel bulb
1 pkg. (5 oz.) baby spinach leaves
1-½ cups DOLE Mandarin Oranges drained
½ cup shallot vinaigrette recipe below
½ cup crumbled goat cheese
⅓ cup olive oil
2 Tablespoons sherry vinegar
1-½ Tablespoons fresh lemon juice
1 Tablespoon shallot finely chopped
pinch sugar
to taste salt and pepper
![Nutrition Facts](https://res-5.cloudinary.com/dl4k1qf4e/image/upload/v1/from_ucare/03792_nutr.jpg)
Directions
- Preheat oven to 400ºF.
- 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 in half. Heat medium pan over high heat. Add fennel to pan cut side down. Cook until charred, about 6 minutes. Thinly slice fennel.
- Combine spinach, mandarin oranges, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat. Sprinkle cheese over salad.
- 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.