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Beet and Mandarin Orange Salad

beet and mandarin orange salad

Last week I spent a few days in sunny California visiting with the friendly folks from DOLE Foods. It was a fantastic trip with an even better group of bloggers-turned-friends. I promise to tell you all about it but, in the meantime, I really want to share this delicious beet and mandarin orange salad with you!

One of the coolest things we did while there was taste-test some of their recipes that use their products in ways you might not normally think to use them.

beet and mandarin orange salad

This was one of my favorites – tons of flavor with lots of healthy goodness! And I would never think to add quinoa to a lettuce salad, what a clever way to work it into your diet.

The orange flower water in the recipe might throw you since it’s not a common ingredient but it’s worth picking some up (Amazon carries it and I believe World Market does, too). If you’re concerned you won’t use it more than once (even though I know you’ll make this recipe again and again!), just do a quick Google search, there are a lot of recipes out there.

This beet and mandarin orange salad would be perfect for a spring lunch or brunch. I made mine for a light dinner, too – it’s more filling than you’d think!

beet and mandarin orange salad

Beet and Mandarin Orange Salad

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Beets, goat cheese and mandarin oranges combine to make a flavor-packed salad.



  • 4 large beets, rinsed and trimmed
  • 2 heads of frisee lettuce, outer leaves removed (or baby greens)
  • 1/2 red onion, thinly sliced
  • 1 cup DOLE Mandarin oranges, drained
  • 1/4 cup DOLE golden raisins
  • 1/4 cup black olives, pitted and halved
  • 1 cup cooked tri-colored OR red quinoa
  • 2 ounces goat cheese, crumbled


  • 1 1/2 Tablespoons grapeseed oil
  • 1 Tablespoon water
  • 1 teaspoon orange flower water
  • 1 1/2 Tablespoon red wine vinegar
  • 3 Tablespoons parsley, chopped
  • Sea salt and freshly ground black pepper


  1. Preheat oven to 400F.
  2. Wrap beets in foil and roast on a rimmed baking sheet for 45-60 minutes, until tender. When finished roasting, and cool enough to handle, peel and dice beets into bite-sized pieces. Set aside.
  3. In a large serving bowl, toss frisee, beets, onion, oranges, raisins, olives and quinoa.
  4. In a small bowl, whisk the vinaigrette ingredients together. Season to taste with salt and pepper.
  5. To serve, drizzle the vinaigrette over the salad, toss gently and sprinkle with crumbled goat cheese.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 168mgCarbohydrates: 22gNet Carbohydrates: 18gFiber: 4gSugar: 11gProtein: 5g

This data was provided and calculated by Nutritionix.

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[…] a DOLE recipe. A bunch of bloggers and I were served this and many, many other delicious delights when we visited with them in LA a few weeks ago. This is the recipe I keep […]

Nikki @Seeded at the Table

Tuesday 8th of April 2014

This salad was SO good... minus the goat cheese. ;) Orange flower water was new to me during this trip, but I'm anxious to get some into my kitchen now! So fun meeting you, Kristy. Hoping we get to hang again!!

the wicked noodle

Friday 11th of April 2014

I really enjoyed meeting you, too, Nik!! It really was such a fantastic time with some really great people. I can't wait to see what you make with your orange flower water!


Friday 28th of March 2014

RT @Tumbleweedconte: beet and mandarin orange salad #dolesummit #healthy #foodporn #food via @thewickednoodle


Friday 28th of March 2014

beet and mandarin orange salad #dolesummit #healthy #foodporn #food via @thewickednoodle

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