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1
Preheat the oven to 350.
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2
In a small baking dish, toss the beets with the olive oil, thyme, garlic and 1/4 cup of the vinegar and season with salt and black pepper.
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3
Cover tightly with foil and roast for about 1 1/2 hours, until fork-tender.
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4
Let cool slightly.
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5
Meanwhile, in a small saucepan, combine the cherries with the fennel seeds, sugar, 3/4 cup of water and the remaining 1/4 cup of vinegar and bring to a simmer.
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6
Remove from the heat and let stand for 30 minutes.
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7
In a large saucepan, heat 2 inches of canola oil over moderately high heat until shimmering.
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8
Add the sliced shallots and cook over moderate heat, stirring, until they are golden brown, about 10 minutes.
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9
Using a slotted spoon, transfer the fried shallots to paper towels to drain.
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10
Peel the beets and slice them 1/4 inch thick.
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11
Strain the beet cooking liquid into a large bowl.
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12
Spoon 2 tablespoons of the cherry pickling liquid into the bowl along with the lemon juice and whisk to combine.
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13
Season the dressing with salt and black pepper.
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14
Strain the cherries and discard the remaining pickling liquid.
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15
Arrange the beets on a platter.
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16
Toss the mizuna and cherries in the bowl with the dressing.
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17
Mound the greens over the beets, garnish with the fried shallots and serve.
