Roasted Beet Salad with Pickled Shallots and Feta

By rdgplus3

Makes 2 main course salads or 4 starter course salads

Ingredients

• 4 cups mixed salad greens
• Roasted Beets (recipe follows)
• 1 cup toasted walnut halves
• 1/2 cup crumbled feta or goat cheese or to taste
• Pickled Shallots (recipe follows)
• Sherry Vinaigrette (recipe follows)
• Roasted Beets
• 4 beets trimmed of their roots and greens and peeled
• 1 tbsp grapeseed oil
• Pickled Shallots
• 5 shallots, peeled and cut into thin rings (about 1/2 cup of shallots)
• 1/4 cup sugar
• 1/2 cup white wine vinegar
• 1/4 cup red wine vinegar
• Sherry Vinaigrette
• 2 tbsp canola. grapeseed or safflower oil
• 1 tbsp sherry vinegar
• 1/2 tsp Dijon mustard
• Freshly ground black pepper
• 1 clove garlic, minced
• 1 tsp fresh thyme

Details

Servings 4

Preparation

Step 1

Roasted Beets
Cut beets into 11/2 “cubes and toss in a bowl with the one tablespoon of grapeseed oil. Spread the beet chunks on a baking sheet and roast at 425oF for approximately 20 minutes or until beets are tender and beginning to caramelize.


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

Sherry Viniagrette
In a small bowl, add all ingredients and whisk until combined.

To assemble salads:
In a large bow, toss mixed greens with enough vinaigrette to moisten leaves. Assemble greens on plates.
Top greens with beets, walnuts, feta (or goat cheese) and shallots. Lightly toss each serving until ingredients are combined. Drizzle with more vinaigrette if desired.