Bibb, roasted beet, radicchio and hazelnut salad
With dark ruby roasted beets and deep pink radicchio leaves, this would make a beautiful salad for a Valentine or anytime. Roasting concentrates the sweetness of the beets, and soaking the radicchio takes away its bitterness. Isn’t that a good thought for a Valentine– concentrate the sweet and throw away the bitter?
You could use walnuts or pecans in this salad, but I really liked the crunchy hazelnuts (my husband says I’m a hazelnut fangirl). Start with a look at my how-to’s on roasting beets and taking the bite out of radicchio leaves.
Bibb, Beet, and Radicchio Salad with Red Onion dressing
Prep time
Total time
A beautiful pink, red, and green salad for winter with sweet beets and crunchy hazelnuts.
Author: Mary Saylor
Serves: 4
Ingredients
For the salad:
- ½ small head radicchio
- 1 head Bibb lettuce
- ½ head red leaf lettuce
- 1 roasted beet
- handful hazelnuts
For the dressing:
- 2 Tbs. minced red onion
- 2 cloves garlic
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. balsamic vinegar
- salt
- pepper
Instructions
- I'm assuming you are starting with a roasted beet on hand, if not, refer to my post on how to roast beets.
- Put the radicchio leaves in a bowl of ice water for 30 minutes.
- Meanwhile, start the dressing and prepare the other ingredients.
- For the dressing, mince a few tablespoons of red onion and two cloves of garlic.
- Combine with 3 Tbs. extra virgin olive oil in a small bowl, set aside.
- Wash and shred the Bibb lettuce and the red leaf lettuce.
- Mince roasted beet.
- Roughly chop hazelnuts.
- After 30 minutes, drain radicchio. Chop or shred.
- Put the lettuces and radicchio in a large bowl.
- Add balsamic vinegar to the bowl, toss.
- Add the olive oil/garlic/onion mixture, salt, and pepper to the bowl, toss again.
- Serve onto plates.
- On each plate, top the lettuce with the beets and chopped hazelnuts.
Pretty reds and pinks in this roasted beet, radicchio, and hazelnut salad
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