Beet Mandarin Spinach Salad Bowl

(2017 Pairings) A colorful and delicious salad.

Total Time:
1 hour

Servings:
4

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

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.