Radicchio Beet Salad

 (Gluten-free, Serves 4)

6-8 medium beets

In a saucepan, cover the beets water by 2inches, bring to a boil, reduce to a simmer, and let cook until the beets are tender (about 20 minutes or so, depending on the actual size of the beets). They’re ready once you can pierce them with a fork or a little knife.

  • 1 bunch radicchio, cored and chopped into pieces a little bit less than an inch in size
  • 1 carrot, shaved
  • 1 bunch asparagus, cut into inch-sized pieces, lightly blanched in boiling water for about a minute, then rinsed in cold water to stop the cooking. Drain well.
  • ½ cup toasted walnuts. Note: if you’re in a hurry, it’s easy to lightly toast your nuts in the microwave. Just cook them one minute at a time until you get the desired toastiness. I toasted mine for two minutes total.
  • ¼ cup bleu cheese, crumbled (optional)
  • Make the Poppy Seed Dressing and set aside.

Poppy Seed Salad Dressing:

  • 1/3 cup cider vinegar
  • 1/3 cup orange juice along with 1 Tb of orange zest
  • 2/3 cup olive oil
  • 1-2 Tb poppy seeds
  • salt and pepper
  • ½ tsp red pepper flakes
  • 2 Tb honey

Whisk the ingredients together to emulsify.

Arrange your salads on plates. I layered mine this way: radicchio, carrot, asparagus, beets, walnuts and bleu cheese.

Drizzle each salad with dressing and serve.

Radicchio Beet Salad

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