Jim Franco
The different colors and textures make this a lovely first course. It's better to layer than toss this salad so the beets won't stain the other ingredients. Prep: 20 minutes, Bake: 40 minutes.
How to Make It
Step 1
Preheat oven to 400º. Place beets on a lightly greased 8-inch square glass baking dish. (If using both red and golden beets, separate on different sides of pan to prevent red from bleeding onto golden.) Pour 2 tablespoons balsamic vinegar and next 4 ingredients over beets; season with salt and pepper. Cover tightly with foil. Bake at 400° for 40 to 45 minutes or until tender. Uncover and let cool to room temperature, reserving beet juice. Peel beets (see tips, below), and slice into 1/4-inch rounds.
Step 2
Separate leaves of endive, and tear radicchio into large pieces; arrange on a large platter or shallow bowl. Layer beets, oranges, fennel, and onion.
Step 3
Whisk mustard and remaining 2 tablespoons balsamic vinegar into reserved beet juice; season with salt and pepper. Serve with salad. Garnish, if desired.
Step 4
Sara's tips for cooking beets:
Step 5
You can use different varieties of beets interchangeably. Whole baby beets are nice in a salad. I also like yellow beets for both their mild flavor and beautiful color.
Step 6
Roast beets for the best flavor.
Step 7
Peel beets by hand after they're cooked. The peel slips off easily, but it can be messy--wear gloves and an apron, and rub skin off with a paper towel.
Step 8
Don't rinse peeled beets under running water. You'll wash away the wonderful flavor you just cooked into them.
Step 9
Lightly rub a pumice stone over your soapy fingers if beets stain your hands.
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