Recipe Instructions:
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)
5 ounces 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
2 ounces Parmesan cheese, finely grated
1/2 cup lightly salted pistachios, chopped
Directions
Combine oil, lemon juice, syrup, miso (if using), garlic, pepper, and 3/4 teaspoon salt in a jar. Cover tightly with lid and shake well.
Toss radicchio and arugula with half of dressing (about 1/2 cup) and 1/2 teaspoon salt in a large bowl. Transfer leaves to a serving platter.
Add beets to bowl; toss with 1/4 cup dressing and remaining 1/4 teaspoon salt. Arrange beets on top of leaves. Top with oranges and drizzle with remaining 1/4 cup dressing. Sprinkle with cheese and pistachios.
