Ready time: 1 to 1/2 hours
8 large or 12 medium-sized beets
1/4 cup apple cider vinegar
1 tablespoon honey
1 large pinch cayenne
1 teaspoon sea salt
1/3 cup grape-seed or other vegetable oil
1 head radicchio, cut or torn into bite-sized pieces
Parsley, stems picked off and leaves left whole
Preheat oven to 400 F.
Cut tops off beets, leaving about ½ inch of stems. Scrub beets, then place in a small baking dish or cast-iron pan and cover tightly with foil. Roast in oven until the beet yields easily to the tip of a knife, about 45 minutes to 1 ½ hours, depending on their size. Remove from oven and peel when cool enough to handle. (This step can be done a day ahead; store peeled beets in the fridge.)
In a large bowl, mix vinegar, honey, cayenne and salt. Whisk in oil in a slow stream. Add sliced beets, radicchio and parsley and toss gently. Season with fresh black pepper.