Line Baking Sheet with Aluminum Foil.  Drizzle Olive Oil onto the Aluminum Foil.

Rinse off Beets, dry them and place on the foil-lined Baking Sheet.  Drizzle Beets with a little more Olive Oil and roll them around, making sure they are thoroughly coated with Olive Oil.

Tear off another sheet of Aluminum Foil and place on top of the beets.  Roll up sides of the foil to create, essentially, as sealed foil bag.

Bake at 400 degrees for 1 hour, removing the baking sheet from the oven at the 30 minute mark and rolling it around to make sure the Beets are not sticking to the foil.  Do Not open the sealed foil.

After an hour, let the Beets cool until they are cool enough to handle.  When still warm, peel off the skin of the beets using a paper towel and light pressure.  Disposable gloves are recommended here--or even a couple of plastic bags--so that your hands don't turn red.

Once peeled, cut the Beets anyway you like....slices, cubes, wedges.

Slice the shallots into rings.

Toss the Salad Greens, the Shallots, half of the Cherries, half of the Pumpkin Seeds and half of the Feta Cheese with the Shallot Vinaigrette.

Plate the tossed salad, topping it with the Beets and the remaining Cherries, Pumpkin Seed and Feta Cheese.