Directions

1. Preheat oven to 400ºF.
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 in half. Heat medium pan over high heat. Add fennel to pan cut side down. Cook until charred, about 6 minutes. Thinly slice fennel.
5. Combine spinach, mandarin oranges, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat. Sprinkle cheese over salad.
6. Shallot Vinaigrette: Combine 1/3 cup olive oil, 2 tablespoons sherry vinegar, 1-1/2 tablespoons fresh lemon juice, 1 tablespoon finely chopped shallot, pinch of sugar in a small bowl. Whisk until well combined. Season to taste with salt and pepper.