Bitter Greens Salad With Beets + Horseradish-Mustard Vinaigrette | Rachael Ray

Food & Fun - By Rachael Ray on

Rach's simple bitter greens salad recipe with a quick, zesty vinaigrette is a palate-cleansing antidote to the rich flavors of the holiday season.  

She likes to pair this easy, healthy side dish with her Easiest Brisket Ever and Zucchini-Potato Latkes with Za'atar + Butternut Squash Latkes.  

Click here for 50 more of our best healthy holiday sides.

Ingredients
For the bitter greens salad:
  • 1 head escarole, chopped
  • 1 head radicchio or Treviso, thinly sliced
  • 1 cup fresh parsley tops
  • 1 cup celery tops, plus 2 ribs, thinly sliced on bias
  • ½ red onion, very thinly sliced 
  • 2 to 3 baby beets, shaved with mandolin (optional)
For the horseradish-mustard vinaigrette dressing:
  • 1 tablespoon prepared horseradish or  horseradish with beets   
  • 2 teaspoons Dijon mustard 
  • Juice of ½ lemon 
  • 2 tablespoons wine vinegar or cider vinegar 
  • ⅓ cup extra-virgin olive oil (EVOO)
  • Salt and pepper 
Preparation

Combine salad ingredients in large bowl. Whisk up dressing or shake in Mason jar, adjust seasoning. Dress salad and toss to serve.