Beet, Fennel and Mandarin Orange Salad

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.

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.