Radicchio and Beetroot Salad with Balsamic Dressing

From issue #6.
Photography by Photography by Nick Tresidder.
Radicchio and Beetroot Salad with Balsamic Dressing

Serves: 6


650 grams beetroot
2-3 heads red radicchio
½ cup white wine
1 tablespoon balsamic vinegar

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, crushed


Salad: Preheat the oven to 180°C. Peel the beetroot and cut off both ends. Cut into thick slices then into batons. Place in a baking dish, season and pour over the wine. Cover with foil and bake until tender. Toss with the balsamic vinegar and set aside to cool. Separate the radicchio leaves and wash if necessary. Dry thoroughly and place in a large bowl.

Dressing: Combine the dressing ingredients in a small bowl and whisk together. Dress the beetroot and the radicchio separately. To serve: Toss the two vegetables together and place in a serving bowl. Serves 6