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Mandarin, candied beetroot, fennel and mint salad


  • 2 cans of GOLDCREST Mandarin segments
  • 3 bulbs of fennel
  • 3 baby red beetroot
  • 3 baby candied beetroot
  • 3 baby yellow beetroot
  • mint
  • Lemon/lime for garnish

For the dressing:

  • 2 tsp GOLDCREST honey
  • 2 tsp dijon mustard
  • 2 tbsp white wine vinegar
  • 6 tbsp olive oil
  • salt & pepper to taste


  1. Using a mandolin finely slice the fennel (reserving the fonds for garnish) and beetroot.
  2. Drain the GOLDCREST mandarin segments
  3. Make the dressing by placing all the ingredients in a small jug and mixing well with a fork.
  4. In separate small bowls toss each element of the salad in a little of the dressing. (so the colours don’t bleed)
  5. To serve place the fennel on the base of the a serving platter and then scatter over the beetroot disks and GOLDCREST mandarin segments.
  6. Garnish with fennel fonds and mint sprigs and lemon/lime wedges.

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