Beet, Fennel & Mandarin Orange Salad

Ingredients

• 2 bunches baby red or gold beets (1-1/4 lb.)
• 1 medium fennel bulb (about 3/4 lb.)
• 1 pkg. (5 oz.) DOLE® Spring Mix or other DOLE salad variety
• 1 can (15 oz.) DOLE Mandarin Oranges, drained
• 4 sprigs fresh mint, chopped
• 1/2 cup shallot vinaigrette (recipe below)
• 1/2 cup crumbled goat cheese

Directions

1. Preheat oven to 400ºF.
2. 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.
3. Cool slightly; remove skin from beets and cut into wedges.
4. Trim off fennel leaves and stalk; cut into very thin slices.
5. Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat. Sprinkle cheese over salad.

Shallot Vinaigrette: Combine 2/3 cup olive oil, 1/4 cup sherry vinegar, 3 tablespoons fresh lemon juice and 2 tablespoons finely chopped shallot and salt and pepper to taste in small bowl.  Whisk until well combined.  Makes about 1-1/2 cups