Beet Fennel and Mandarin Orange Salad

You will need

• 2 bunches baby red or gold beets
• 1  (1/2 lb.) fennel bulb
• 1 pkg. (5 oz.) DOLE^® Spring Mix
• 1 can (15 oz.) DOLE^® Mandarin Oranges, drained
• 4 sprigs chopped fresh mint
• 2-3 oz. goat cheese, crumbled

Method

1. Preheat oven to 400 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.
   40:00

   Start timer
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.Honey Balsamic Vinaigrette: Whisk together 2 tablespoons white balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard and 1/4 cup extra virgin olive oil. Season with salt and pepper. Makes about 1/2 cup.