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Ingredients
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2 bunches baby red or gold beets
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1 medium fennel bulb
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1 (5 ounce) package DOLE® Spring Mix
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1 (15 ounce) can DOLE® Mandarin Oranges, drained
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4 sprigs fresh mint, chopped
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1/2 cup shallot vinaigrette (recipe below)
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½ cup crumbled goat cheese
Directions
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Preheat oven to 400 degrees F.
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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.
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Cool slightly; remove skin from beets and cut into wedges.
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Trim off fennel leaves and stalk; cut into very thin slices.
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Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
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Sprinkle cheese over salad.
Shallot Vinaigrette:
Combine 2/3 cup olive oil, 1/4 cup sherry vinegar, 3 tablespoons fresh lemon juice, 2 tablespoons finely chopped shallot and salt and pepper to taste in small bowl. Whisk until well combined. Makes about 1-1/2 cups.