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Mandarin Oriental New York's heirloom beet and shaved fennel salad recipe

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Here's an inspired take on the beet and goat cheese salad found on many restaurant menus across the country from the Mandarin Oriental in New York City.


For the candied walnuts:

  • 4 oz walnuts
  • ¼ c powdered sugar
  • Pinch of cayenne
  • Pinch of salt

For the citrus vinaigrette:

  • 2 lemons
  • 1 orange
  • 1 shallot, minced
  • 1 c extra virgin olive oil
  • Salt and pepper, to taste

For the salad:

  • Salt and pepper, to taste
  • 2 baby red beets, peeled
  • 2 baby yellow beets, peeled
  • 2 baby Chioggia beets, peeled
  • Extra-virgin olive oil, to taste
  • 5 oz baby wild arugula
  • 1 fennel bulb, cored and thinly sliced
  • 2 c citrus vinaigrette
  • 4-6 oz goat cheese, preferably Coach Farms'
  • 1 c candied walnuts


For the candied walnuts:

  1. Preheat the oven to 350°F, and bring a medium pot of water to a boil over high heat.
  2. Blanch the walnuts, drain, and dry.
  3. In a bowl, mix together the sugar, cayenne, and salt. Add the walnuts, and toss to combine.
  4. Bake for 8-10 minutes (keep an eye on the walnuts to make sure they do not darken too quickly).

For the citrus vinaigrette:

  1. Juice the citrus into a bowl, then add the shallot.
  2. Whisk in the olive oil in a slow stream, and season with salt and pepper.

For the salad:

  1. Bring a large pot of salted water to a boil over high heat.
  2. Blanch each type of beet separately until tender, about 5 minutes, and drain.
  3. When cool enough to handle, shave the beets thinly using a mandolin, or slice with a knife.
  4. Transfer to a large bowl, and dress with extra-virgin olive oil, and season with salt and pepper, to taste.
  5. In a separate medium bowl, toss the baby arugula and fennel in the citrus vinaigrette, and crumble the goat cheese on top. Top with the candied walnuts just before serving.

Serves: 2-4