Best Radicchio Salad With Golden Beets And Walnuts Recipes
BEET AND RADICCHIO SALAD WITH GOAT CHEESE AND PISTACHIOS
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
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
RADICCHIO AND BEET SALAD
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
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.
MâCHE AND RADICCHIO SALAD WITH BEETS AND WALNUT VINAIGRETTE
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
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
RADICCHIO CAESAR SALAD
This fragrant take on Caesar salad uses up an entire tin of anchovies and replaces the sweet romaine with gloriously bitter radicchio. For the dressing: Though you could use a raw egg yolk and slowly stream in oil while whisking constantly, relying on the already emulsifying qualities of store-bought mayonnaise gets you to creamy heights with less fuss. This salad does not keep well, so serve it immediately, while the radicchio is still plump and crunchy. There's no added salt in this recipe, as the many anchovies season both the bread crumbs and the dressing. But should your radicchio be especially bitter - pleasant though that flavor can be - feel free to add a pinch of salt to help tame the bitterness.
Provided by Eric Kim
Categories dinner, easy, for two, lunch, weeknight, salads and dressings, appetizer, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Prepare the bread crumbs: Add all of the anchovy oil from the tin (about 2 tablespoons) to a large skillet. Transfer the anchovies from their tin to a cutting board, draining them well. Finely chop 2 anchovies and add to the skillet, then turn the heat to medium-high. Cook the anchovies, stirring occasionally, until they start to sizzle, about 1 minute. Stir in the bread crumbs and cook, stirring constantly, until golden and toasted, 5 minutes. Transfer to a paper towel-lined plate.
- Make the dressing: Set aside 4 anchovies (for garnish later) and finely chop the rest (there should be about 6). Add the chopped anchovies to a large bowl, along with the garlic, olive oil, mayonnaise, lemon juice, Worcestershire sauce and Parmesan. Season generously with pepper and whisk to combine.
- Dress the salad: Add the radicchio leaves to the dressing and toss. The salad should be lightly dressed, not thickly caked. Taste for acidity, adjusting with more lemon juice if your radicchio is especially bitter. Transfer to a large plate, piling the leaves high. Top with a final grating of Parmesan and the bread crumbs, and garnish with the remaining anchovies. Serve immediately.
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