Roasted Beet Salad with Pickled Shallots and Feta

I bought my first beets this weekend at the farmers market and I am so excited to try it. I happened upon this roasted beet salad recipe. This salad combines salty, sweet, crunchy and sour flavors and textures to create an interesting dish. With a slice of toasted baguette and a glass of wine, this makes the perfect main dish meal.

Roasted Beet Salad with Pickled Shallots and Feta
Makes 2 main course salads or 4 starter course salads

Ingredients
4 cups mixed salad greens
4 beets, cubed and roasted (see ‘Roasting Beets’ below)
1 cup toasted walnut halves
½ cup crumbled feta cheese or to taste
Pickled shallots (see recipe below)
Sherry Vinaigrette (see recipe below)

Pickled Shallots
5 shallots, peeled and cut into thin rings (about ½ cup of shallots)
¼ cup sugar
½ cup white wine vinegar
¼ cup red wine vinegar

Sherry Vinaigrette
3 Tablespoons of neutral oil such as canola or safflower
1 Tablespoon sherry vinegar
½ teaspoon Dijon style mustard
A pinch of salt

Directions
Roasting Beets: To roast beets with minimal mess, trim the roots and greens, if still attached (reserve the greens for another use). Peel the beets and discard peelings. Cut beets into 1-1/2″ cubes and toss in a bowl with a tablespoon of neutral tasting oil such as canola or safflower oil. Spread beet chunks on a baking sheet and roast at 425 degrees Fahrenheit for approximately 20 minutes or until beets are tender and beginning to caramelize. Wash hands immediately after handling the beets to avoid staining.

To make pickled shallots: In a saucepan, combine sugar and vinegar and stir until combined. Bring to a boil and add shallots.

Let mixture simmer on medium heat for 5 minutes. Remove from heat and let stand until it cools.

Drain vinegar and use pickled shallots as desired.

To makes the sherry vinaigrette: In a small bowl, add all ingredients and whisk until combined.

To Assemble Salads: In a large bowl, toss mixed greens with enough vinaigrette to moisten leaves. Assemble greens on plates.

Top greens with beets, walnuts, feta and shallots. Lightly toss each serving until ingredients are combined. Drizzle with more vinaigrette if desired.