Feel free to use precooked beets, which can be found in most supermarkets. The beets can be cooked and refrigerated up to 3 days in advance; the salad can be assembled and refrigerated a day in advance.
For the salad
3 medium red beets (unpeeled, greens trimmed)
About ½ red cabbage, shredded (2 cups)
1 radicchio, cut into 1½-inch chunks (about 2½ cups)
½ small red onion, cut into very thin half moons
2 red radishes, cut into thin slices using a vegetable peeler
½ cup dried cranberries
¼ cup pomegranate seeds (arils; optional)
For the dressing
1 teaspoon finely grated orange zest and 2 tablespoons juice (from 1 orange)
1 tablespoon finely chopped shallot
1 tablespoon plus 1 teaspoon balsamic vinegar
1 teaspoon honey
3 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt, or more as needed
¼ teaspoon freshly ground black pepper, or more as needed
For the salad: Preheat oven to 400 degrees.
Rinse, dry and then wrap each beet in aluminum foil. Place them on a rimmed baking sheet; roast (middle rack) for 45 minutes, or until you can pierce the centers with a fork. Let cool, then peel the beets and cut them into 1-inch chunks.
Meanwhile, make the dressing: Whisk together the orange zest and juice, shallot, balsamic vinegar, honey, oil, salt and pepper in a medium bowl to form an emulsified dressing.
To assemble the salad, combine the cabbage, radicchio, red onion, radish slices, cranberries and beets in a mixing bowl. Pour the dressing over the top and toss gently to coat. Taste, and add more salt and/or pepper, as needed.
Scatter the pomegranate seeds on top, if desired, and serve.
Nutrition | Per serving: 140 calories, 2 g protein, 19 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 115 mg sodium, 4 g dietary fiber, 14 g sugar
Adapted from "The Healthy Jewish Kitchen: Fresh, Contemporary Recipes for Every Occasion," by Paula Shoyer (Sterling Epicure, 2017).