Beet Salad with Orange and Radicchio
Peel beets and cut into wedges. Place beets a pot of salted water. Add 1 tablespoon sugar and 2 tablespoons red wine vinegar. Bring to a boil and cook 10-15 minutes. Drain, rinse with cold water and let cool.
Meanwhile, remove peel and pith from oranges with a sharp knife. Cut out orange segments between membranes. Rinse chard and spin dry. Rinse and trim radicchio.
Toast pine nuts in a dry pan. Mix beets with remaining sugar and red wine vinegar. Stir in walnut oil, along with all prepared ingredients. Season with pepper and divide salad among deep plates or bowls. Garnish with red cabbage sprouts.