Beets, Radicchio, Orange Salad
3 beets (red, yellow and white)
1 orange, peeled and cut into cubes
3 or 4 leaves from the radicchio ( tear them into thirds)
1 celery stalk/rib, cut into thin slices
dill for garnish
goat cheese, grated
Mix in a small jar the following.
2 tablespoons of champagne vinegar
6 tablespoons salad oil
Salt and pepper to taste
This site will walk you through how to cook beets: http://tipnut.com/cook-beets/. Since I am using different colored beets, I cooked them individually so the colors do not seep into each other. (looks good for presentation)
After cooking, allow the beets to come to room temperature and remove their peels. Use a paper towel to remove the peel. Cut into 1/2 inch cubes. Place a little vinegar, a pinch of salt and sugar and cook the cubed beets until the liquid evaporates. Allow this to cool well before using them in salads.