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RADICCHIO, BEET & CITRUS SALAD WITH GOLDEN BEET VINAIGRETTE.

An easy yet sophisticated salad of winter's finest produce: Sweet and vibrant citrus, radicchio, and golden beets are layered with a tangy dijon vinaigrette and finished with crunchy sunflower seeds.
Print Recipe
Prep Time 15 minutes
Servings 4

Ingredients
  

VINAIGRETTE

  • 2 tablespoons red wine vinegar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon honey, or other sweetener
  • 1/4 teaspoon sea salt

SALAD

  • 1 small-medium golden beet, shaved or sliced very thin about 1 cup
  • 1 medium-large cara cara orange, peeled and sliced into 1/4" rounds, seeds removed
  • 1 small-medium blood orange, peeled and sliced into 1/4" rounds, seeds removed
  • 1 medium tangelo or 2 tangerines, peeled and sliced into 1/4" rounds, seeds removed
  • 1 medium head of radicchio (or if using differently colored radicchio, 1/2 head each), bottom trimmed and leaves separated
  • olive oil
  • 1/4 cup toasted sunflower seeds
  • flaky sea salt
  • fresh cracked pepper

Instructions
 

  • In a medium bowl, whisk together the vinaigrette ingredients until combined.
  • Add the shaved beets into the bowl, and toss to coat thoroughly. Let the beets marinate (at least 10-15 minutes) while you prepare the rest of the salad. I like to do this first, then handle slicing all the citrus.
  • On a large serving plate, arrange the citrus slices interspersed with the radicchio leaves—tear the leaves in half if they're too big.
  • Once the beets have marinated at least 10-15 minutes, pour the liquid off into a small jar—this is now our dressing.
  • Layer the beets into the salad, and drizzle the dressing over everything. Add a drizzle of olive oil.
  • To finish, sprinkle with toasted sunflower seeds, flaky sea salt, and freshly cracked pepper.
  • Serve immediately—though the salad also keeps very well and is delicious the next day. Just keep in an airtight container in the fridge.