Beets, Shallots, and Feta with Mixed Greens
 
 
Ingredients
Salad
  • 3 medium beets, cleaned and scrubbed
  • 2 cups sliced shallots, about 5 medium shallots
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 8 ounces mixed greens
  • ½ cup crumbled feta
Dressing
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon dijon mustard
  • ¼ teaspoon kosher salt
  • pinch of ground black pepper
Instructions
Salad
  1. Preheat oven to 375. Fill a shallow baking dish with ¼-inch of water. Place the beets in the pan and cover the pan with aluminum foil. Bake for 1 hour and 15 minutes. Insert a knife to test for doneness. If knife does not go in easily, bake for another 15-20 minutes and check again. Allow beets to cool completely.
  2. Peel the cooled beets and cut into ¼-inch slices. Cut each slice into quarters and set aside.
  3. In a frying pan, heat the olive oil over medium heat. Add the shallots, salt, and pepper and sauté for 5 minutes. Turn the heat to low and cook for an additional 10-15 minutes, until shallots are softened and start to turn golden. Allow shallots to cool completely.
  4. In a large serving bowl, layer the mixed greens with the shallots, beets, and feta. Pour desired amount of dressing over the salad, tossing until salad is evenly coated. Serve immediately.
Dressing
  1. Whisk together the olive oil, vinegar, dijon mustard, salt, and pepper.
Recipe by at https://dev.gatheranddine.com/beets-shallots-feta-mixed-greens/