2 medium fresh beets 1 package (5 ounces) mixed salad greens 2 medium navel oranges, peeled, quartered and sliced 1 small fennel bulb, halved and thinly sliced 1/4 cup chopped hazelnuts, toasted DRESSING:

3 tablespoons olive oil 2 tablespoons orange juice 1 tablespoon balsamic vinegar 2 teaspoons grated orange peel 1/4 teaspoon onion powder Directions Cut slits in beets; place on a baking sheet. Bake at 425° for 1 hour or until tender. When cool enough to handle, peel and slice beets. Divide the greens among salad plates; top with beets, oranges, fennel and hazelnuts. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salads. Yield: 4 servings. Nutritional facts 1 serving (3/4 cup) equals 209 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 60 mg sodium, 19 g carbohydrate, 6 g fiber, 4 g protein.