Beet, Orange, Radicchio, and Black Olive Salad Recipe

1. 1

   Preheat the oven to 400 degrees F. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup).

2. 2

   Drizzle the beets with olive oil and sprinkle with salt and pepper.

3. 3

   Cover the dish tightly with aluminum foil.

4. 4

   Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 1 hour 10 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).

5. 5

   To make the vinaigrette, in a bowl, whisk together the vinegar, mustard, shallot, and a pinch each of salt and pepper.

6. 6

   Let sit for 15 minutes, then whisk in the olive oil in a slow and steady stream; set aside.

7. 7

   Slice 1/4 inch off the tops and bottoms of 1 of the oranges and set each flat on a work surface.

8. 8

   Using a paring knife, follow the curve of the fruit and slice off the peel and white pith.

9. 9

   Slice the oranges into thin slices and set aside.

10. 10

    When the beets are ready, carefully remove the foil and let them sit until cool enough to handle.

11. 11

    Peel and the beets.

12. 12

    Cut them into wedges, place them in a serving bowl, and drizzle them with a little vinaigrette.

13. 13

    Season with a little salt and pepper.

14. 14

    Add the radicchio, orange slices, olives, and parsley, drizzle with a little more vinaigrette, and gently toss to coat.

15. 15

    Serve.

* Per serving · 4 servings · Values may vary.