Beet Salad with Crispy Shallots

As the weather keeps getting warmer, I find myself craving salads. A. and I are trying to eat a bit healthier, and beets are one of my favorite vegetables -- their earthy, sweet taste and vibrant color makes them perfect for spring salads. Since the famer's market doesn't have zucchini and summery produce quite yet, I will content myself with beets, goat cheese, and crispy fried shallots. Enjoy this simple salad as a first course, or alone with a glass of rosé (like I did).  Beet Salad with Crispy Shallots (serves 2)

2 large, or 4 small beets

2 tablespoons + teaspoon olive oil, divided

1 large shallot, very thinly sliced

8 oz. mixed greens

2 oz. goat cheese, crumbled

For dressing:

1 teaspoon whole-grain mustard

2 tablespoons balsamic vinegar

1 tablespoon chopped shallots

Pinch brown sugar

3 tablespoons extra-virgin olive oil

Salt and pepper, to taste

Preheat oven to 400 degrees. Chop ends off of beets, and place on a sheet of tinfoil. Drizzle with teaspoon olive oil and season with salt and pepper. Place another sheet of tinfoil over them, crimping at the edges to form a sort of packet. Roast until a fork goes into the beets smoothly, about 45 minutes. Let cool.

Meanwhile, heat remaining olive oil in a large sauté pan over medium heat. Add shallots and cook until crispy, being careful not to let them burn, about 5 minutes. Remove from heat and drain on a paper towel.

Mix dressing ingredients in a small glass or jar, whisking well to combine. Place greens on a plate, add beets and goat cheese. Sprinkle shallots over, then drizzle dressing evenly. Serve immediately.