Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions

Name: Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 1 bay leaf; 1 kilograms large beets (about; 1 Tbsp minced fresh thyme; 680 grams slender green beans, trimmed, cut in half crosswise; 1 Tbsp extra-virgin olive oil; 1 large head radicchio; 1 large red onion, halved lengthwise, thinly sliced crosswise; 59 milliliters chopped shallots; 2 Tbsps water

Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions is a gluten free and vegan recipe with 16 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 103 calories, 5g of protein, and 1g of fat. 1 person found this recipe to be delicious and satisfying. It works well as a very affordable side dish. Head to the store and pick up onion, bay leaf, radicchio, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place onion, 1/4 cup vinegar, and bay leaf in large jar or medium bowl.

Ingredients you will need

Bay Leaves

Vinegar

Onion

Equipment you will use

Bowl

Add just enough water to cover. Season generously with salt and pepper. Cover and chill overnight. (Can be prepared 3 days ahead.)

Ingredients you will need

Salt And Pepper

Water

Preheat oven to 350°F.

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Oven

Place large piece of foil on baking sheet.

Equipment you will use

Baking Sheet

Aluminum Foil

Place beets in center of foil.

Ingredients you will need

Beet

Equipment you will use

Aluminum Foil

Drizzle beets with 1 tablespoon oil and 2 tablespoons water. Top with another piece of foil; crimp edges to seal tightly. Roast beets until tender when pierced with fork, about 1 hour 15 minutes. Cool completely.

Ingredients you will need

Beet

Water

Cooking Oil

Equipment you will use

Aluminum Foil

Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Rinse under cold water to cool.

Ingredients you will need

Beans

Water

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Pot

Drain and pat dry.

Whisk remaining 6 tablespoons balsamic vinegar, 1/2 cup oil, shallots, and thyme in small bowl to blend. Season dressing with salt and pepper. (Beets, beans, and dressing can be made 1 day ahead. Cover separately and refrigerate.)

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Shallot

Beans

Beet

Thyme

Cooking Oil

Equipment you will use

Whisk

Bowl

Peel and cut beets into 1/4-inch-thick slices. Arrange large radicchio leaves over very large platter to cover (reserve small leaves for another use).

Ingredients you will need

Radicchio