1 bunch small red or golden beets
1 medium head radicchio
2 tablespoons extra-virgin olive oil
1 tablespoon walnut oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Freshly ground pepper
1. Trim all but 1/2-inch from tops of beets. Tightly wrap beets in foil and bake at 450 F about 30 minutes, until tender but slightly resistant. When cool enough to handle, peel beets and thinly slice.
2. Cut radicchio in half through core and rinse under cold water. Dry well. Cut out core and slice leaves into slivers. Arrange beets in center of serving platter and surround with slivered radicchio. Drizzle with oils and vinegars. Season to taste with salt and pepper. Toss at table.