Beet, Fennel and Mandarin Orange Salad

2 bunches baby red or gold beets

1 medium fennel bulb

1 (5 ounce) package DOLE® Spring Mix

1 (15 ounce) can DOLE® Mandarin Oranges, drained

4 sprigs fresh mint, chopped

1/2 cup shallot vinaigrette (recipe below)

½ cup crumbled goat cheese

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.