Rich holiday food calls for a crisp and bitter-sweet salad alongside.
This one fits the bill beautifully.
Victor Protasio
This stunning greens and beet salad recipe is one to turn heads.
Photo:Victor Protasio
Roastedred and golden beetsrest on a bed of vibrant and bitter radicchio leaves.
The salad gets drizzled with a shallot honey-mustard vinaigrette thats lip-smacking good.
This recipe was developed by Anna Theoktisto.
Place beets in a baking dish large enough to fit them in a single layer.
Drizzle with 1 tablespoon oil and cover tightly with aluminum foil.
Bake until fork-tender, 50 to 60 minutes.
Remove foil and let beets stand until cool enough to handle, about 10 minutes.
Brush skins off beets with a paper towel; discard skins.
Slice beets into 1/4-inch thick slices.
Place radicchio leaves in a large bowl.
Toss with about half of vinaigrette.
Transfer to a serving platter.
Place beets in bowl and toss with 2 tablespoons vinaigrette.
Arrange beets over radicchio.
Drizzle with more vinaigrette and top with pecans and parsley.
2,000 calories a day is used for general nutrition advice.
