Food Beet-Radicchio Salad Be the first to rate & review! This vibrant salad adds instant color to your Thanksgiving table. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Updated on October 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 20 mins Cook Time: 0 mins Total Time: 20 mins Servings: 6 Jump to Nutrition Facts There's so much to be excited about in this salad. A maple dressing spiked with miso for a hit of rich, savory umami dresses tender, peppery leaves of arugula and firm, bitter leaves of radicchio. The color contrast is striking with the soft green of arugula, hints of pink and purple in the radicchio, psychedelic blood orange, and the deep garnet red of beets. Pre-cooked beets are a wonderful kitchen shortcut, especially for salads like this one. Looking for even more shortcuts? Shop for already-shaved parmesan cheese. Ingredients 1/2 cup olive oil 1/4 cup fresh lemon juice (from 2 lemons) 1 tablespoon maple syrup 1 tablespoon miso 2 cloves garlic, grated on a Microplane (about 1 teaspoon) 1/4 teaspoon freshly ground black pepper 1 1/2 teaspoons kosher salt, divided 1 large head radicchio, roughly chopped (about 5 cups) 5 ounces baby arugula 1 8.8-ounce packaged precooked beets (such as Love Beets), chopped 4 oranges, such as navel, blood, and/or mandarin, peeled and sliced into 1/4-in. rounds 2 ounces Parmesan cheese, finely grated 1/2 cup lightly salted pistachios, chopped Directions Combine oil, lemon juice, syrup, miso (if using), garlic, pepper, and 3/4 teaspoon salt in a jar. Cover tightly with lid and shake well. Toss radicchio and arugula with half of dressing (about 1/2 cup) and 1/2 teaspoon salt in a large bowl. Transfer leaves to a serving platter. Add beets to bowl; toss with 1/4 cup dressing and remaining 1/4 teaspoon salt. Arrange beets on top of leaves. Top with oranges and drizzle with remaining 1/4 cup dressing. Sprinkle with cheese and pistachios. Make Ahead The dressing can be refrigerated for up to 2 days. Rate it Print Nutrition Facts (per serving) 459 Calories 26g Fat 54g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 459 % Daily Value * Total Fat 26g 34% Saturated Fat 5g 23% Cholesterol 8mg 3% Sodium 683mg 30% Total Carbohydrate 54g 20% Dietary Fiber 9g 32% Total Sugars 34g Protein 9g Vitamin C 169mg 844% Calcium 244mg 19% Iron 2mg 11% Potassium 950mg 20% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.