4 cups mixed salad greens or baby spinach
4 medium to large beets, roasted and cubed
1 cup toasted walnut halves
½ cup feta cheese crumbled
Pickled shallots (see recipe below)
Vinaigrette (see recipe below)
1/3 cup red wine or balsamic vinegar
1/4 cup canola or extra-virgin olive oil
2 garlic cloves, crushed
1 tsp. maple syrup or honey
1 tsp. grainy mustard
freshly ground pepper
In a small bowl, add all ingredients and whisk until combined.
To Assemble Salad:
In a large bowl, toss mixed greens with enough vinaigrette to moisten leaves.
Top greens with beets, walnuts, feta and shallots (if desired). Lightly toss until ingredients are combined. Drizzle with more vinaigrette if desired.
Bon Appétit and Enjoy!
To learn a simple and easy way to roast beets in this how to recipe