3 small to medium store-bought cooked beets (in vacuum-sealed bags, or well-drained whole beets from a can), cut into 1- to 1 1/2-inch pieces
1 ½ cups stemmed seedless black grapes
1 small bulb fennel—quartered through the core, then thinly sliced
1 small red onion, cut into thin wedges with some of the core left attached
Olive oil cooking spray
Salt and pepper
1 tsp. each dried rosemary and dried thyme, lightly crushed
½ loaf of sourdough bread, torn into bite-size pieces (5 to 6 cups)
3 to 4 cups chopped escarole or romaine (1 medium head)
1 large head radicchio, chopped
1 cup (loosely packed) mixed tender fresh herb leaves (such as parsley tops, basil, and mint)
1 small lemon, juiced (about 3 tbsp.)
¼ cup red wine vinegar
2 cloves garlic, grated or finely chopped
1 tbsp. Dijon mustard
1 tsp. acacia honey or other mild honey
⅓ to 1/2 cup EVOO
½ lb. ricotta salata or feta, grated or crumbled
¾ cup pistachios or sliced almonds, toasted
Arrange racks in the upper and lower thirds of the oven; preheat to 425°. Line 2 large baking sheets with parchment paper.
On one-half of 1 baking sheet, mix the beets and grapes. On the other half, mix the fennel and onion. Spray all the ingredients with cooking spray. Season with salt, pepper, and the dried herbs. Roast on the top rack, turning once, until tender and browned in spots, about 20 minutes.
Arrange the torn bread on the second baking sheet; coat with cooking spray. Season with salt and pepper. Bake on the lower rack, turning once, until golden brown, 12 to 15 minutes.
In a large bowl, mix the escarole, radicchio, and fresh herb leaves. Drizzle with the lemon juice.
In a small bowl, whisk the vinegar, garlic, Dijon, and honey. Gradually whisk in the oil. Season the dressing.
Add the croutons and dressing to the large bowl; toss to coat. Arrange the salad on a platter. Top with the roasted fennel, onion, beets, and grapes. Garnish the salad with the cheese and nuts.