Beetroot Salad With Radicchio And Pomegranate Recipes
RADICCHIO AND BEET SALAD
Radicchio belongs to the chicory family. Sweet and bitter at the same time, it is delicious in salads, braised alone, in risotto, and for making pasta sauces. On my recent trip to the Salinas Valley in California, I was astounded to see how radicchio prospered, and how much of it was being produced.
1 head radicchio, cut into 1/2-inch shreds (about 8 ounces)
6 ounces mild provolone or white cheddar, cut into 1/4-inch cubes
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Steps:
Trim the beet stems, leaving about 1 inch of the stems on the beets. Reserve the greens. Put the beets in a pot, and fill with water to cover them by 2 inches. Bring to a boil, and cook until the beets are almost tender, about 30 minutes. Add the trimmed beet greens, and cook until the beets and greens are tender, about 15 minutes more. Drain and let cool.
Peel the cooled beets, and slice them into 1/4-inch half-moons, then put them in a serving bowl. Squeeze out the excess liquid from the beet greens, and chop coarsely. Combine with the shredded radicchio and provolone or cheddar, and toss them into the serving bowl. Drizzle with the vinegar and olive oil, and season with salt. Toss well again, and serve.
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