Winter Salad 6.000

Jennifer Chase for The Washington Post

Jan 2, 2018

This salad gives a blast of vivid color and crunch to an otherwise not very colorful main course such as simple chicken or fish.

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

To read the accompanying story, see: How to eat Jewish, and be well.

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.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • For the salad
  • 3 medium red beets (unpeeled, greens trimmed)
  • About 1/2 red cabbage, shredded (2 cups)
  • 1 radicchio, cut into 1 1/2-inch chunks (about 2 1/2 cups)
  • 1/2 small red onion, cut into very thin half moons
  • 2 red radishes, cut into thin slices using a vegetable peeler
  • 1/2 cup dried cranberries
  • 1/4 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
  • 1/4 teaspoon kosher salt, or more as needed
  • 1/4 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.

Rate it

Recipe Source

Adapted from “The Healthy Jewish Kitchen: Fresh, Contemporary Recipes for Every Occasion,” by Paula Shoyer (Sterling Epicure, 2017).

Tested by Miriam Albert.

Email questions to the Food Section.

Email questions to the Food Section at