WINTER SALAD

Feel free to use precooked beets, which can be found in most supermarkets.

Make ahead: 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 1 ½-inch chunks (about 2 ½ 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 extravirgin 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. Serves 6.