Colorful Radicchio Salad with Roasted Beets and Orange Vinaigrette
Salads • Italian
Description
Verona radicchio (radicchio di Verona) has cherry-red leaves with white veins that form a small open head. It is used not only in salads but also in classic Italian hot dishes, such as pasta, risotto, and polenta (it loses a significant amount of its bitterness when cooked). Treviso radicchio (radicchio di Treviso) features narrow pink or dark cherry leaves tightly rolled into a firm head, resembling an elongated bud with prominently white ribs. When purchasing, choose dense, sturdy heads (weighing at least 300 grams) with dark cherry, almost purple leaves, and fine white veins (it is particularly good grilled with slices of cheese). Castelfranco radicchio (radicchio di Castelfranco) resembles a giant pale green half-open rose flower with red and purple speckles (the leaves are used to make veal rolls and salads). Chioggia radicchio (radicchio di Chioggia) is the least known of these varieties; it is a red-headed and variegated endive from the island of the same name near Venice.
Ingredients
- Radicchio Salad 1 head
- Radicchio Salad 1 head
- Romaine lettuce 1 piece
- Scallions 4 pieces
- Yellow Beets 4 pieces
- Olive Oil 0 fl oz
- Orange juice concentrate 5 fl oz
- Oranges ½ piece
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 375°F. Wash the beets and place them in a heatproof dish, cover with foil, and bake for 45 minutes to 1 hour until tender. Let cool.
Step 2
Tear the lettuce and radicchio leaves into small pieces and soak them in cold water for 15 minutes. Drain and transfer to a bowl.
Step 3
Peel the beets and cut them into small cubes. Finely chop the green onions.
Step 4
In a bowl, mix the olive oil, orange juice, and the zest of half an orange. Season with salt and pepper.
Step 5
Drizzle the vinaigrette over the salad leaves and toss well. Divide among 4 plates. Top with the beets and green onions and serve.
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