Beets, Shallots, and Feta with Mixed Greens

With my recent love for kale salads, I often forget how nice a simple bowl of mixed greens can be.  Add some roasted beets, sautéed  shallots, creamy crumbly feta, a drizzle of  balsamic dijon dressing, and the bowl of mixed greens becomes absolutely divine.  Beets, shallots, and feta with mixed greens is one of my favorite salads to serve when we have company for dinner.

If I’m planning on this salad for the evening meal, I try to make the beets and shallots much earlier in the day and then chill them in the refrigerator.  Covering the beets with foil and adding just a little water when baking creates tender and moist beets while still retaining their flavor and nutrients.  So much of building a salad is personal preference so use your own discretion when it comes to the quantities listed in the recipe.  I enjoy the salty flavor of feta, but too much is overpowering to me so I tend to use less feta than a restaurant might perhaps use.  I especially like the beets with the balsamic dijon dressing so sometimes I use more beets and less greens.  Assembling salads can be such a beautiful thing.

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
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 8 ounces mixed greens
• 1/2 cup crumbled feta

Dressing

• 4 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon kosher salt
• pinch of ground black pepper

Instructions

Salad

1. Preheat oven to 375. Fill a shallow baking dish with 1/4-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 1/4-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.