Step 1

1 For the salad: Preheat oven to 400 degrees

Step 2

2 Rinse, dry and then wrap each beet in aluminum foil

Step 3

3 Place them on a rimmed baking sheet; roast (middle rack) for 45 minutes, or until you can pierce the centers with a fork

Step 4

4 Let cool, then peel the beets and cut them into 1-inch chunks

Step 5

5 Meanwhile, make the dressing: Whisk together the orange zest and juice, shallot, balsamic vinegar, honey, oil, salt and pepper in a medium bowl to form an emulsified dressing

Step 6

6 To assemble the salad, combine the cabbage, radicchio, red onion, radish slices, cranberries and beets in a mixing bowl

Step 7

7 Pour the dressing over the top and toss gently to coat

Step 8

8 Taste, and add more salt and/or pepper, as needed

Step 9

9 Scatter the pomegranate seeds on top, if desired, and serve