Nutritional Analysis per serving (4 servings)Powered by
A classic combination: sweet, earthy roasted beets, orange suprêmes (segments freed of connective membrane), and black olives. A Dijon mustard and champagne vinegar dressing ties the elements together.
1Preheat the oven to 400°F. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup). Drizzle the beets with olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil. Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 1 hour 10 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).
2To make the vinaigrette, in a bowl, whisk together the vinegar, mustard, shallot, and a pinch each of salt and pepper. Let sit for 15 minutes, then whisk in the olive oil in a slow and steady stream; set aside.
3Slice 1/4 inch off the tops and bottoms of 1 of the oranges and set each flat on a work surface. Using a paring knife, follow the curve of the fruit and slice off the peel and white pith. Slice the oranges into thin slices and set aside.
4When the beets are ready, carefully remove the foil and let them sit until cool enough to handle. Peel and the beets. Cut them into wedges, place them in a serving bowl, and drizzle them with a little vinaigrette. Season with a little salt and pepper.
5Add the radicchio, orange slices, olives, and parsley, drizzle with a little more vinaigrette, and gently toss to coat. Serve.
Here's an ideal summer pasta with fresh tomatoes as the main attraction. Feta complements the tomatoes beautifully, and the heat of the pasta and hot garlic oil make the cheese meltingly soft.
Basic Roasted Beets
Naturally sweet, deeply earthy, and a beautiful shade of red, beets are pretty perfect. Simply roasting them concentrates their sugars and turns them tender, ready to toss in any sort of salad or to serve alongside other foods, and prepping them couldn't be easier.
How to Pit Olives
This method for removing the pits from olives is an exercise in relativity: It wouldn't work with a peach. CHOW contributor Stephanie V.W. Lucianovic demonstrates.
Ditch the store-bought dressing and whip up this homemade dressing that comes together in a flash. It’s far healthier, cheaper, and fresher than bottled dressings with added sugars, chemicals, and fillers. Prep ahead and store in a covered jar.
How to Roast Beets
Foil and gloves play a role.
The Perfect Olive Oil
Round Pond's olive oil is buttery, peppery, and full of olive goodness.