Mandarins & Beets Holiday Salad

Prep Time: 1 hr 15 minsServings: 4
This easy-to-make salad from Wonderful Halos will delight your guests this holiday. Made with sweet, juicy Halos and roasted beets, it is festive, colorful and delicious.


  • Cut centers out of endive and slice leaves vertically into thin strips.
  • Combine arugula and endive; toss lightly with a little vinaigrette.
  • Toss beets with a little vinaigrette and a few red onions.
  • Toss Halos segments with a little vinaigrette and some red onions.
  • Arrange the platter; place greens down first and then the beets and onions. Gently mix everything and place the Halos segments on top.
  • Drizzle with a little more vinaigrette, season with salt and pepper, and sprinkle with pistachios and blue cheese.


Roasted Beets


  • Preheat oven to 375°F.
  • Cut tops and bottoms off beets.
  • Place beets on sheet pan with a little water, cover with aluminum foil, and bake for 1 hour or more, until easily pierced with a knife.
  • Cool until just warm, and peel off skin.
  • Slice into sections or any shape you like. Now they’re ready to add color to your salad!


Sherry Vinaigrette


  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper
  • 2 tablespoons sherry vinegar
  • 3⁄4 cup good quality olive oil
  • Pinch of salt


  • Whisk the mustard, vinegar, salt and pepper together in a small bowl.
  • Whisk in olive oil in a slow steady stream.
  • Set aside until it’s time to toss with the ingredients for your salad.


Courtesy of Wonderful Halos

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