Beet-radicchio salad

Indulge in the vibrant flavors of beet and radicchio salad. Delight your taste buds with this unique blend of earthy and bitter notes.

Ingredients:

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice (from 2 lemons)
• 1 tablespoon maple syrup
• 1 tablespoon miso
• 2 cloves garlic, grated on a Microplane (about 1 teaspoon)
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons kosher salt, divided
• 1 large head radicchio, roughly chopped (about 5 cups)
• 140g baby arugula
• 1 8.8-ounce packaged precooked beets (such as Love Beets), chopped
• 4 oranges, such as navel, blood, and/or mandarin, peeled and sliced into 1/4-in. rounds
• 60g Parmesan cheese, finely grated
• 1/2 cup lightly salted pistachios, chopped

Instructions:

1. Mix together oil, fresh lemon juice, syrup, miso (if preferred), minced garlic, black pepper, and 3/4 teaspoon of salt in a jar. Close the lid securely and shake vigorously.
2. Combine radicchio and arugula with half of the prepared dressing (approximately 1/2 cup) and 1/2 teaspoon of salt in a spacious bowl. Move the greens to a serving dish.
3. Introduce beets to the bowl; coat with 1/4 cup of the dressing and the remaining 1/4 teaspoon of salt. Place the beets on top of the greens. Garnish with orange slices and drizzle the remaining 1/4 cup of dressing. Sprinkle with cheese and pistachios.

Summary:

• Calories: 1839 kcal
• Fat: 153 g
• Protein: 45 g
• Carbs: 87 g
• Potassium: 2699 mg
• Magnesium: 262 mg