Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions

Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions

1 large red onion, cut in half thinly sliced crosswise

¼ cup plus 6 tablespoons balsamic vinegar

1 bay leaf

6 large beets

1 tablespoon plus ½ cup olive oil

2 tablespoons water

1 ½ pounds slender green beans, cut in half 

¼ cup chopped shallots

1 tablespoon minced fresh thyme

1  tablespoon chopped fresh oregano

1 large head of radicchio

1.  Place onion, ¼ cup vinegar, and bay leaf in a large jar or medium bowl.

2.  Add just enough water to cover. 

3. Season generously with salt and pepper and chill.

4.  Preheat oven to 350°F. Place a large piece of foil on baking sheet. 

5. Place beets in center of foil.

6.  Drizzle beets with 1 tablespoon oil and 2 tablespoons water.

7.  Top with another piece of foil; crimp edges to seal tightly.

8.  Roast beets until tender when pierced with a fork, about 1 hour 15 minutes; cool completely.

9.  Steam beans in a large pot until crisp-tender, about 6 minutes.

10.  Whisk remaining 6 tablespoons balsamic vinegar, ½ cup oil, shallots, oregano, and thyme in small bowl to blend. 

11. Season dressing with salt and pepper.

12.  Peel and cut beets into ¼ inch-thick slices.

13.  Arrange large radicchio leaves over the very large platter to cover.

14.  Drain red onions; scatter over radicchio.

15.  Arrange beans over onions.

16.  Arrange beet slices decoratively over beans. 

17. Pour dressing over salad and serve.