Bibb, Beet, and Radicchio Salad with Red Onion dressing
Prep time: 
Total time: 
Serves: 4
A beautiful pink, red, and green salad for winter with sweet beets and crunchy hazelnuts.
For the salad:
  • ½ small head radicchio
  • 1 head Bibb lettuce
  • ½ head red leaf lettuce
  • 1 roasted beet
  • handful hazelnuts
For the dressing:
  • 2 Tbs. minced red onion
  • 2 cloves garlic
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. balsamic vinegar
  • salt
  • pepper
  1. I'm assuming you are starting with a roasted beet on hand, if not, refer to my post on how to roast beets.
  2. Put the radicchio leaves in a bowl of ice water for 30 minutes.
  3. Meanwhile, start the dressing and prepare the other ingredients.
  4. For the dressing, mince a few tablespoons of red onion and two cloves of garlic.
  5. Combine with 3 Tbs. extra virgin olive oil in a small bowl, set aside.
  6. Wash and shred the Bibb lettuce and the red leaf lettuce.
  7. Mince roasted beet.
  8. Roughly chop hazelnuts.
  9. After 30 minutes, drain radicchio. Chop or shred.
  10. Put the lettuces and radicchio in a large bowl.
  11. Add balsamic vinegar to the bowl, toss.
  12. Add the olive oil/garlic/onion mixture, salt, and pepper to the bowl, toss again.
  13. Serve onto plates.
  14. On each plate, top the lettuce with the beets and chopped hazelnuts.
Recipe by Fit and Fed at