Green Bean and Radicchio Salad with Roasted Beets a

Name: Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red onion, halved lengthwise, thinly sliced crosswise; 1/4 cup plus 6 tablespoons balsamic vinegar; 1 bay leaf; 6 large beets (about 2 1/2 pounds); 1 tablespoon plus 1/2 cup extra-virgin olive oil; 2 tablespoons water; 1 1/2 pounds slender green beans, trimmed, cut in half crosswise; 1/4 cup chopped shallots; 1 tablespoon minced fresh thyme; 1 large head of radicchio

Servings: persons

1
Place onion, 1/4 cup vinegar, and bay leaf in large jar or medium bowl.
2
Add just enough water to cover.
3
Season generously with salt and pepper.
4
Cover and chill overnight.
5
(Can be prepared 3 days ahead.)
6
Preheat oven to 350F.
7
Place large piece of foil on baking sheet.
8
Place beets in center of foil.
9
Drizzle beets with 1 tablespoon oil and 2 tablespoons water.
10
Top with another piece of foil; crimp edges to seal tightly.
11
Roast beets until tender when pierced with fork, about 1 hour 15 minutes.
12
Cool completely.
13
Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes.
14
Rinse under cold water to cool.
15
Drain and pat dry.
16
Whisk remaining 6 tablespoons balsamic vinegar, 1/2 cup oil, shallots, and thyme in small bowl to blend.
17
Season dressing with salt and pepper.
18
(Beets, beans, and dressing can be made 1 day ahead.
19
Cover separately and refrigerate.)
20
Peel and cut beets into 1/4-inch-thick slices.
21
Arrange large radicchio leaves over very large platter to cover (reserve small leaves for another use).
22
Drain red onions; scatter over radicchio.
23
Arrange beans over onions.
24
Arrange beet slices decoratively over beans.
25
Pour dressing over salad and serve.

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large red onion, halved lengthwise, thinly sliced crosswise, 1/4 cup plus 6 tablespoons balsamic vinegar, 1 bay leaf, 6 large beets (about 2 1/2 pounds), and more.

Yes, Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions