Beet, Fennel And Mandarin Orange Salad - cooking recipe

Ingredients

2 bunches baby red or gold beets
1 medium fennel bulb
1 (5 ounce) package DOLE(R) Spring Mix
1 (15 ounce) can DOLE(R) Mandarin Oranges, drained
4 sprigs fresh mint, chopped
1/2 cup shallot vinaigrette (recipe below)
1/2 cup crumbled goat cheese

Preparation

Preheat oven to 400 degrees F.
Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
Cool slightly; remove skin from beets and cut into wedges.
Trim off fennel leaves and stalk; cut into very thin slices.
Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
Sprinkle cheese over salad.