Radicchio Salad With Golden Beets and Walnuts

By Martha Rose Shulman

Updated June 7, 2021

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 15 minutes
Rating
5(64)
Comments
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Walnut vinaigrette is especially compatible with bitter greens like radicchio.

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Ingredients

Yield:4 servings

FOR THE DRESSING

  • 1 tablespoon sherry vinegar or fresh lemon juice

  • 1 teaspoon balsamic vinegar

  • Salt to taste

  • ½ to 1 teaspoon Dijon mustard (to taste)

  • 1 very small garlic clove, pureed

  • 2 tablespoons grapeseed oil

  • 2 tablespoons walnut oil

  • Freshly ground pepper

FOR THE SALAD

  • 4 small golden beets, roasted, peeled and cut in wedges

  • 1 large or 2 small radicchio

  • 2 tablespoons broken walnuts, preferably from fresh shelled walnuts (1 ounce)

  • 4 to 6 white or cremini mushrooms, sliced (optional)

  • 2 teaspoons minced fresh tarragon

  • 2 teaspoons minced chives

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 205 calories; 3 grams monosaturated fat; 12 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 3 grams fiber; 279 milligrams sodium; 3 grams protein; 5 grams sugar

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

  1. 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.

  2. Step 2

    Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

Tip

  • Advance preparation: The roasted beets will keep for 5 days in the refrigerator. You can make the dressing several hours ahead.

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Ratings

5 out of 5
64 user ratings
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Comments

R & S

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.

Me

Tarragon was lovely with the beets and radicchio. Radicchio is strong and next time I'll use less of it and more walnuts, toasted.

Maureen

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!

Me

Tarragon was lovely with the beets and radicchio. Radicchio is strong and next time I'll use less of it and more walnuts, toasted.

R & S

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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