Ruby salad - Recipes - Food & Drink - The Independent This is a great winter or autumn salad using a good mixture of red leaves and whatever other suitable red ingredients you can get your hands on. 3-4 good handfuls of red salad leaves such as treviso, radicchio, ruby chard, red endive, red amaranth, etc 2 medium beetroots, cooked, peeled and cut into wedges 20 seedless black grapes, halved 2 large red onions, baked in a moderate oven in their skins for 45 minutes 2tbsp good-quality red wine vinegar 5tbsp olive oil Salt and freshly ground black pepper Whisk the vinegar and oil together and season to taste. Remove the skins from the onions, cut them into 6 wedges each and pull the natural layers apart. Toss all of the ingredients together with the dressing and season.