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Beet, Fennel and Mandarin Orange Salad

This salad packs a nice contrast of textures with the crunchy fennel, soft beets and juicy oranges. Skill Level: Intermediate

20 min Prep
65 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 327
Protein 8.1g
Total Carbohydrates 33.1g
Dietary Fiber 5.4g
Net Carbohydrates 27.7g
Sugar 24.8g
Total Fat 19.7g
Saturated Fat 5.9g
Trans Fat 0.0g
Cholesterol 15.4mg
Sodium 501.3mg
SmartPoints® 9.0


  • 1 pound fresh beets
  • 1 medium fennel bulb
  • 4 cups mixed lettuce greens
  • 15 ounces mandarin oranges , drained
  • 1 Tablespoon chopped fresh mint
  • 1/3 cup goat cheese (chevre), crumbled
  • 1/4 cup olive oil
  • 2 Tablespoons white balsamic vinegar
  • 1 Tablespoon honey
  • 1 teaspoon Dijon mustard


  1. Preheat the oven to 400 ┬░F.
  2. Place the beets in a medium roasting pan. Add water to cover the bottom of pan; cover with foil.
  3. Roast 40 to 45 minutes or until the beets are tender and can be pierced with a fork or knife.
  4. Cool slightly; remove the skin from the beets and cut into wedges.
  5. Trim off the fennel leaves and stalk; cut into very thin slices.
  6. Combine the salad greens, mandarin oranges, mint, cooked beets and the fennel in a large bowl.
  7. For the vinaigrette, whisk together the oil, vinegar, honey, and mustard. 
  8. Pour the dressing over the salad; toss to evenly coat.
  9. Sprinkle cheese over the salad.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing