Beet, Fennel And Mandarin Orange Salad

• 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

1. Preheat oven to 400 degrees F.
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.
6. Sprinkle cheese over salad.

baby red, fennel bulb, spring mix, oranges, mint, shallot vinaigrette, goat cheese

Taken from www.allrecipes.com/recipe/217299/beet-fennel-and-mandarin-orange-salad/ (may not work)