I think this constitutes one of those perfect salads for slipping from summer into fall. The colors make you anticipate the darker colors of autumn–darker lipstick, clothes, leaves, etc., and this combination works beautifully served al fresco with grilled meats or inside with a roast chicken.
This recipe (ever so slightly modified) comes from one of my favorite new cookbooks The Homegrown Paleo Cookbook by Diana and Andrew Rodgers. I love their approach to cooking and farming, and in addition to lots of amazing recipes, they also share lots of valuable information–for that day I have my own small, working farm!
4 medium beets
2 tbsp extra-virgin olive oil
1 tsp quality balsamic vinegar
Juice of 1/2 a lemon
1 tsp raw honey
Sea Salt and ground black pepper
1 small head radicchio, carefully cleaned and torn into bite-size pieces
1 endive, leaves separated and carefully washed
1/4 cup fresh parsley, finely chopped as garnish
Heat the oven to 375F. Wrap each beet in a square of foil and roast for 34-40 minutes, or until tender.
Remove the beets from the oven, and allow them to sit until they’re cool enough to handle. Remove the peels by gently rubbing and sliding your fingers along the skin or use a peeler, then slice them into 3/8-1/4-inch thick rounds. Place them in a large bowl and toss with the vinegar.
Peel the oranges and slice them into 1/4-inch thick rounds.
In a small bowl, whisk together the olive oil, honey and lemon juice. Season to taste with salt and pepper.
Place the endive and radicchio in a bowl, drizzle the dressing and toss to coat.
You can serve this salad family style on one large platter or divide among 6 plates. Start by laying down the endive and radicchio, then layer on the oranges and beets. Garnish with the chopped parsley and a grind of pepper.