Radicchio And Beet Salad Recipes

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RADICCHIO AND BEET SALAD



Radicchio and Beet Salad image

Radicchio belongs to the chicory family. Sweet and bitter at the same time, it is delicious in salads, braised alone, in risotto, and for making pasta sauces. On my recent trip to the Salinas Valley in California, I was astounded to see how radicchio prospered, and how much of it was being produced.

Yield serves 4 to 6

Number Of Ingredients 6

1 bunch beets, with greens (about 4 medium beets)
1 head radicchio, cut into 1/2-inch shreds (about 8 ounces)
6 ounces mild provolone or white cheddar, cut into 1/4-inch cubes
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt

Steps:

  • Trim the beet stems, leaving about 1 inch of the stems on the beets. Reserve the greens. Put the beets in a pot, and fill with water to cover them by 2 inches. Bring to a boil, and cook until the beets are almost tender, about 30 minutes. Add the trimmed beet greens, and cook until the beets and greens are tender, about 15 minutes more. Drain and let cool.
  • Peel the cooled beets, and slice them into 1/4-inch half-moons, then put them in a serving bowl. Squeeze out the excess liquid from the beet greens, and chop coarsely. Combine with the shredded radicchio and provolone or cheddar, and toss them into the serving bowl. Drizzle with the vinegar and olive oil, and season with salt. Toss well again, and serve.

RADICCHIO SALAD WITH GOLDEN BEETS AND WALNUTS



Radicchio Salad With Golden Beets and Walnuts image

Walnut vinaigrette is especially compatible with bitter greens like radicchio.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon sherry vinegar or fresh lemon juice
1 teaspoon balsamic vinegar
Salt to taste
1/2 to 1 teaspoon Dijon mustard (to taste)
1 very small garlic clove, pureed
2 tablespoons grapeseed oil
2 tablespoons walnut oil
Freshly ground pepper
4 small golden beets, roasted, peeled and cut in wedges
1 large or 2 small radicchio
2 tablespoons broken walnuts, preferably from fresh shelled walnuts (1 ounce)
4 to 6 white or cremini mushrooms, sliced (optional)
2 teaspoons minced fresh tarragon
2 teaspoons minced chives

Steps:

  • Make the dressing: In a small bowl, whisk together the sherry vinegar or lemon juice, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the grapeseed oil and the walnut oil. Add freshly ground pepper to taste.
  • Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 5 grams, TransFat 0 grams

MâCHE AND RADICCHIO SALAD WITH BEETS AND WALNUT VINAIGRETTE



Mâche and Radicchio Salad With Beets and Walnut Vinaigrette image

Of all the greens I worked with this week, mâche has the sweetest, mildest flavor. It goes nicely with the bitter radicchio, sweet beets and the nutty vinaigrette. Mâche is so delicate that it takes very little dressing.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 13

1 tablespoon plus 2 teaspoons sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1/2 teaspoon Dijon mustard
1 very small garlic clove, puréed
4 tablespoons extra virgin olive oil
1 tablespoon walnut oil
2 medium beets, roasted, peeled and sliced thin in half-moons
1 4-ounce (or 5-ounce - they vary) bag of mâche, rinsed and spun dry
1 small radicchio, outer leaves removed, quartered and cut crosswise into thin slivers (chiffonade) (about 2 cups chiffonade)
1/4 cup broken walnuts
1 tablespoon chopped fresh tarragon (optional)
1/2 ounce shaved Parmesan (about 2 tablespoons)

Steps:

  • Mix together the dressing ingredients.
  • Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.
  • In a large salad bowl combine the mâche, radicchio, walnuts and tarragon, if using. Toss with the remaining dressing. Add the beets and Parmesan and toss again, or arrange the beets and Parmesan on top of the greens, and serve.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 2 grams, TransFat 0 grams

BEET AND RADICCHIO SALAD WITH GOAT CHEESE AND PISTACHIOS



Beet and Radicchio Salad With Goat Cheese and Pistachios image

Here's a hearty roasted beet salad that doesn't take hours to make. Cutting the beets up into small cubes shortens the cooking time and results in all over caramelization that you don't get with roasted whole beets. By the time you're finished prepping the rest of the salad, the beets will be done.

Provided by Melissa Clark

Categories     weekday, salads and dressings, appetizer

Time 1h15m

Yield 6 appetizer-size servings

Number Of Ingredients 12

2 pounds red beets, peeled, cut into 1/2-inch cubes
1/2 cup (8 tablespoons) extra virgin olive oil
2 1/2 tablespoons red wine vinegar
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper to taste
1 large garlic clove, minced
2 teaspoons chopped fresh tarragon
1 head radicchio, cut into bite-size pieces (about 4 cups)
1 large head endive, cut into bite-size pieces (about 2 cups)
1/2 cup chopped fresh parsley
4 ounces bucheron or other goat cheese, cut into cubes
2/3 cup shelled, toasted pistachios, coarsely chopped

Steps:

  • Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
  • In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
  • With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
  • Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 29 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 370 milligrams, Sugar 11 grams

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