24/02/2022
Roast Beetroot and Radicchio with Balsamic Glaze
Underrated and underused, beetroot becomes less troublesome when it's roasted and sparked up with a vinegary dressing. Matched here with the grown up taste of radicchio and rare purple carrots, it's a salad that will turn heads at the table.
Serves:
4
Prep Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 1 bunch baby beetroot
- 2 purple carrots (or regular carrots), scrubbed
- 1 red onion, cut into wedges
- extra virgin olive oil, for drizzling
- sea salt and pepper, to taste
- 1 radicchio
- balsamic glaze, for drizzling
- 1 tablespoon chopped pistachio nuts
Method
- Trim the stalks of the beetroot, retaining the most tender leaves, and scrub well.
- Place beetroot, carrots and onion wedges onto an oven tray, drizzle with oil and season. Roast at 200°C for 30 minutes until tender. Allow to cool.
- Cut beetroot in half and slice carrots diagonally. Arrange on a bed of radicchio and beetroot leaves, together with roasted onion. Drizzle with oil and balsamic glaze, and serve sprinkled with pistachio nuts.
- VARIATION Use spinach leaves or rocket if you don’t love the bitterness of radicchio.
Tips
- TIPS Use tongs or gloves when cutting beetroot to avoid purple fingers!
- STYLING Chop the pistachio coarsely so the pop of green is more visible on the salad.
- DRINK MATCH Rosé or fruited sour ale.
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