In a saucepan over medium heat, add olive oil and half the diced shallots along with the bay leaf. Sauté for 3 minutes.

Add white beans and 2 cups water. Bring to a boil, then reduce to a simmer and cook uncovered for 3 hours or until beans are tender.

Meanwhile, shave celery thinly using a mandolin and place in an ice bath for 10 minutes to firm up. Drain and pat dry.

Remove pits from olives, roughly chop, and set aside.

In a mixing bowl, combine the remaining shallot with the juice of ½ lemon, 1 teaspoon kosher salt, and 1 tablespoon olive oil. Toss to combine.

In a separate bowl, combine the shaved celery, chopped olives, chopped parsley, and strained beans. Toss gently to coat. Season with additional salt to taste.

Plate the salad in a large serving bowl. Top with beet microgreens and crumbled feta. Serve immediately.