Winter Red Salad
This salad gives a blast of vivid color and crunch to an otherwise not very colorful main course such as simple chicken or fish. Feel free to use precooked beets, which can now be found in most supermarkets.
- 3 medium red beets, greens trimmed off, unpeeled
- 2 cups (200g) shredded red cabbage, about half a large head
- 1 small head radicchio, cut into 1½-inch (4-cm) pieces, about 2½ cups (500g) sliced
- ½ small red onion, halved and very thinly sliced
- 2 radishes, peeled into thin slices with a vegetable peeler
- ½ cup (70g) dried cranberries
- ¼ cup (40g) pomegranate seeds (optional)
- 1 teaspoon orange zest (from 1 orange)
- 1 tablespoon fresh orange juice, from zested orange
- 1 tablespoon finely chopped shallots (1 small or ½ large bulb)
- 2 teaspoons balsamic vinegar
- 1 tablespoon water
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon black pepper, or more to taste
- Preheat oven to 400 degrees. Rinse, dry and then wrap each beet in aluminum foil. Place the beets on a jelly roll pan and bake for 45 minutes, or until you can pierce the center with a fork. Remove the beets from the oven and peel them when they are cool enough to handle. May be made 3 days in advance and stored in the fridge.
- To make the dressing, place the orange zest in a medium bowl with the orange juice, shallots, vinegar, water, honey, olive oil, salt and pepper, and whisk well. Dressing may be made 3 days in advance.
- To assemble the salad, place the cabbage, radicchio, red onions, radishes and cranberries in a large bowl. Cut the beets into 1-inch (2.5-cm) cubes or wedges and add to the bowl. Whisk the dressing and pour over the salad. Toss well. Taste and add salt and pepper if needed, and serve. Sprinkle pomegranate seeds on top, if desired.
- Reprinted with permission from The Healthy Jewish Kitchen © 2017 by Paula Shoyer, Sterling Epicure. Photography by Bill Milne.