Radicchio Salad With Golden Beets and Walnuts
Updated June 8, 2021
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon sherry vinegar or fresh lemon juice
- 1teaspoon balsamic vinegar
- Salt to taste
- ½ to 1teaspoon Dijon mustard (to taste)
- 1very small garlic clove, pureed
- 2tablespoons grapeseed oil
- 2tablespoons walnut oil
- Freshly ground pepper
- 4small golden beets, roasted, peeled and cut in wedges
- 1large or 2 small radicchio
- 2tablespoons broken walnuts, preferably from fresh shelled walnuts (1 ounce)
- 4 to 6white or cremini mushrooms, sliced (optional)
- 2teaspoons minced fresh tarragon
- 2teaspoons minced chives
For the Dressing
For the Salad
Nutritional analysis per serving (4 servings)
207 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 13 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 297 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing: In a small bowl, whisk together the sherry vinegar or lemon juice, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the grapeseed oil and the walnut oil. Add freshly ground pepper to taste.
- Step 2
Combine the salad ingredients in a large bowl. Toss with the dressing and serve.
- Advance preparation: The roasted beets will keep for 5 days in the refrigerator. You can make the dressing several hours ahead.
Private Notes
Comments
We cook almost entirely from the NYTimes site, generally sticking very closely to the recipe as given, finding most terrific. For me, the question is always: is a recipe more than the sum of its parts? Those that aren't may be merely uninteresting, but this salad - though made entirely from farmer's market bounty - takes the booby prize. The rare "unsave" in our overflowing recipe box.
Glad I gave this a try, in spite of the negative comment by another reviewer. This was a big hit as a side dish when serving meat to friends who eat very little meat. They loved it, so did we! Was lacking the specified oils for the dressing so sub’d avocado oil and went heavy on the crushed walnuts. Also lacked fresh tarragon so used tarragon vinegar. Lastly, my radicchio was pretty sad, lots had to be trimmed/discarded — I think that improved the result!
Tarragon was lovely with the beets and radicchio. Radicchio is strong and next time I'll use less of it and more walnuts, toasted.
We cook almost entirely from the NYTimes site, generally sticking very closely to the recipe as given, finding most terrific. For me, the question is always: is a recipe more than the sum of its parts? Those that aren't may be merely uninteresting, but this salad - though made entirely from farmer's market bounty - takes the booby prize. The rare "unsave" in our overflowing recipe box.
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