Roasted beets take a long time to prepare, but a much faster way to enjoy their natural sweetness is to slice them paper thin on a Japanese mandoline. By doing this, you release a lot of their natural sugars. Tossed with a simple vinaigrette, they become an ideal addition to a salad of hearty winter greens like endive, frisée, and radicchio, their sweetness complemented by the bitter bite of the greens. Some shaved Parmesan, radishes, and toasted flax seeds finish this simple salad off.
Why this recipe works:
- Shaving raw beets releases their natural sugars.
- Bitter, spicy greens, sweet beets, savory cheese, and a tart vinaigrette pack the salad with huge, but balanced, flavors.
- Toasted seeds are an easy way to add crunch to a salad.
- 2 tablespoons juice from 1 lemon
- 1 teaspoon Dijon mustard
- 1 small shallot, finely minced
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 Belgian endive, separated into individual leaves
- 1 small head radicchio, leaves separated and roughly torn
- 1 head frisée, yellow and pale green leaves only
- 1 1/2 quarts loosely packed mixed greens such as beet greens, mizuna, and arugula
- 1 watermelon radish or 3 to 4 red radishes, thinly sliced on a mandoline
- 1 small chioggia or golden beet, thinly sliced on a mandoline
- 1 tablespoon toasted flax seeds
- 2 ounces shaved Parmesan cheese
Combine lemon juice, mustard, and shallot in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper.
Combine endive, radicchio, frisée, greens, radish, beet, seeds, and Parmesan in a large bowl. Add dressing to taste. Season to taste with salt and pepper and toss to combine. Serve immediately.