Serves a Crowd

Beetroot salad With radicchio.

June 28, 2020
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Photo by elena antoniou
Author Notes

What makes this salad special are oven cooked beets. —elena antoniou

  • Prep time 30 minutes
  • Cook time 40 minutes
  • Serves 12
Ingredients
  • Baked beetroots.
  • 4 large or 6 small beetroots
  • Little olive oil for the tray.
  • Salad
  • 1 red radicchio.
  • 1 small bowl torn spinach, or any other crunchy green.
  • 1 shaved fennel bulb.
  • 4 sliced small radishes
  • 3 sliced spring onions. Only the white part
  • 200 grams crumbled blue cheese
  • 120 grams toasted walnuts
  • 80 ml olive oil
  • 1 tablespoon wine vinegar
  • 1 teaspoon Dijon mustard
  • 30 ml orange or pomegranate juice
  • Salt
In This Recipe
Directions
  1. Baked beetroots.
  2. Turn oven on 189 degrees Celsius. Thoroughly wash the beets, leave the skin on.
  3. Place on an oiled tray and cover with foil, bake for 40 minutes. When cold peal the skin off and cut in cubes or sliced.
  1. Salad
  2. Make the dressing by shaking together the last 5 ingredients.
  3. Put all the salad ingredients and the beets in a large bowl and toss with dressing, sprinkle on top the cheese and walnuts.
  4. Serve immediately.

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