Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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An overnight pickling tames the red onions. 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 |
Directions:
1. Place onion, 1/4 cup vinegar, and bay leaf in large jar or medium bowl. Add just enough water to cover. Season generously with salt and pepper. Cover and chill overnight. (Can be prepared 3 days ahead.)
2. Preheat oven to 350°F. Place large piece of foil on baking sheet. Place beets in center of foil. Drizzle beets with 1 tablespoon oil and 2 tablespoons water. Top with another piece of foil; crimp edges to seal tightly. Roast beets until tender when pierced with fork, about 1 hour 15 minutes. Cool completely.
3. Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Rinse under cold water to cool. Drain and pat dry.
4. Whisk remaining 6 tablespoons balsamic vinegar, 1/2 cup oil, shallots, and thyme in small bowl to blend. Season dressing with salt and pepper. (Beets, beans, and dressing can be made 1 day ahead. Cover separately and refrigerate.)
5. Peel and cut beets into 1/4-inch-thick slices. Arrange large radicchio leaves over very large platter to cover (reserve small leaves for another use). Drain red onions; scatter over radicchio. Arrange beans over onions. Arrange beet slices decoratively over beans. Pour dressing over salad and serve.
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