For the dressing:

1 shallot, minced

2 teaspoons brown sugar

1 teaspoon dijon mustard

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons red wine vinegar

1/4 cup olive oil

For the salad:

3 large beets, greens removed and scrubbed

1 tablespoon olive oil

4 eggs

1 large head Romaine lettuce, washed, dried, and chopped

1 pound cooked chicken, sliced

8 slices bacon, cooked and crumbled

1 ripe avocado, pitted, peeled and cubed or sliced

2 large watermelon radishes, greens removed, scrubbed, and thinly sliced

1/4 cup chopped chives

1/4 cup crumbled feta