Radicchio salad with baked beets and orange vinaigrette
4 servings
90 minutes
This Italian salad is a vibrant and exquisite masterpiece that reflects a love for natural flavors and ingredient balance. Radicchio combined with lettuce creates a harmony of light bitterness and fresh crunch, while sweet roasted beets add depth of flavor. The orange vinaigrette, with its subtle acidity and citrus aroma, enhances the dish's sophistication. This salad not only pleases the eye with its contrasting shades but is also a true gift for gourmets who appreciate fresh and healthy ingredients. It is perfect as a light appetizer or festive dish that will adorn any table and transport you to the sunny atmosphere of Italy.
1
Preheat the oven to 190 degrees. Wash the beetroot and place it in a fireproof dish, cover with foil, and bake for 45 minutes to 1 hour until soft. Cool down.
- Beetroot: 4 pieces
2
Tear the lettuce and radicchio leaves into small pieces and soak in cold water for 15 minutes. Drain and transfer to a bowl.
- Radicchio di Treviso: 1 head
- Radicchio Castelfranco: 1 head
- Red lettuce: 1 piece
3
Clean the beetroot and cut it into small cubes. Finely chop the onion.
- Beetroot: 4 pieces
- Spring onion: 4 pieces
4
In a bowl, mix olive oil, orange juice, and the zest of half an orange. Add salt and pepper.
- Olive oil: 0.3 glass
- Orange juice: 5 tablespoon
- Oranges: 0.5 piece
- Sea salt: to taste
- Freshly ground black pepper: to taste
5
Sprinkle the salad leaves with vinaigrette and mix well. Divide into 4 plates. Top with beetroot and green onion and serve.
- Beetroot: 4 pieces
- Spring onion: 4 pieces
