Beet, Pickled Cherry And Crispy Shallot Salad

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2 large beets, quartered

1/4 cup extra-virgin olive oil

4 thyme sprigs

3 garlic cloves, smashed

1/2 cup red wine vinegar

Salt and freshly ground black pepper

1/2 cup dried sour cherries (3 ounces)

1 teaspoon fennel seeds

1/4 cup sugar

Canola oil, for frying

4 large shallots, very thinly sliced

1 tablespoon freshly squeezed lemon juice

4 ounces mizuna or mesclun

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