Beet Mandarin Spinach Salad Bowl

(2017 Pairings) A colorful and delicious salad.

Beet Mandarin Spinach Salad Bowl

Total TimeTotal Time: 1 hour

ServingsServings: 4


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


  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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