Red and Green Salad for the Holidays

At the request of several of my good friends. Here's one of my favorite holiday favorites.

DEB’s RED AND GREEN SALAD WITH ROASTED BEETS AND BALSAMIC RED ONIONS

An overnight pickling tames the red onions.

1 large red onion, halved lengthwise, thinly sliced crosswise
1/3 cup balsamic vinegar
chives
6 large beets (about 2 1/2 pounds)
6 cloves garlic
1/3 cup extra-virgin olive oil

1 1/2 pounds haricot verts

1/4 cup chopped shallots
1 tablespoon minced fresh thyme

1 large head of radicchio or arugula
Blue cheese chunks
Sunflower seeds or walnuts

Place onion, 1/4 cup vinegar, and herbs in large jar or medium bowl, whisk. Season generously with salt and pepper. Pour over green beans, Cover and chill overnight. (Can be prepared 3 days ahead.)

Preheat oven to 350°F. Place large piece of foil on baking sheet. Place beets in center of foil. Drizzle beets with 1 tablespoon oil and sea salt. Top with another piece of foil; crimp edges to seal tightly. Roast beets until tender when pierced with fork, about 1 hour 15 minutes. Cool completely, peel and slice.

Layer arugula, layer of beets, green beans, beets, blue cheese and nuts. Could add orange slices or craisins for color or substitute raspberry vinegarette.

Commander's Palace also has a famous recipe for their Pickled Pink Onions in which they add some grenadine for the pink color.