Seared cippolini onions lend depth to this jewel-toned radicchio and frisee salad with shaved beets and carrots.
In a small skillet, heat 1 teaspoon of olive oil over medium-high heat. Peel and quarter the cippolinis and toss in the skillet. Sear each side to a deep brown, about 2 minutes. Remove to a cutting board to cool while you assemble the rest of the salad.