Ruby Red Chopped SaLAD

By Michelle Buhr • Photography by Brian W. McDonald

1 can beets
2 chopped tomatoes or 2 cups grape tomatoes
1 small head radicchio, cut into 1-inch chunks
1/3 cup thinly sliced red onion
1/4 cup aged balsamic vinegar
1/4 cup olive oil
3/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 head Bibb lettuce

Chop beets into bite-size pieces. Place beets, tomatoes, radicchio and onion in a bowl. Drizzle with balsamic vinegar and olive oil and sprinkle with salt and pepper. Gently toss to coat. Serve atop Bibb lettuce.