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Recipe for

Beet & Radicchio Salad

From the kitchen ofAmie Serves4–6

Ingredients

  • 1 medium radicchio
  • 4 medium beets, cooked
  • 4 medium carrots, shredded
  • 2 handfuls of almonds, chopped
  • 1 cup chickpeas (garbanzo beans)
  • feta cheese
  • Dressing
  • ⅛ cup mandarin juice
  • 2 tbsp red wine vinegar
  • ⅛ cup olive oil
  • 1 clove garlic
  • 1 spoon of honey
  • mandarin zest
  • salt

Method

  1. Wash and separate the radicchio leaves and soak them in ice water for 30 minutes to reduce bitterness.
  2. Chop the beets and roast them with olive oil for 10 minutes. You can skip this if you buy pre-cooked beets like I did, but I like them a little dry.
  3. Shred the carrots.
  4. After 10 minutes, take the beets out to cool.
  5. Chop the almonds and toast them in the oven.
  6. For the dressing, juice the mandarins and mince the garlic. In a jar, mix the mandarin juice, red wine vinegar, olive oil, honey, garlic, salt, and mandarin zest until smooth.
  7. Take the almonds out to cool.
  8. Shave the radicchio into thin ribbons with a knife.
  9. In a bowl, mix the radicchio, carrots, beets, and chickpeas. Add the dressing and toss until evenly coated.
  10. Plate and top with feta and toasted almonds.
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