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
- 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.
- Peel the cooled beets and cut into 1/4-inch slices. Cut each slice into quarters and set aside.
- 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.
- 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
- Whisk together the olive oil, vinegar, dijon mustard, salt, and pepper.