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Beetroot Salad with Radicchio and Pomegranate
Adoro Chioggia! Without this small fishing village in northern Italy, we wouldn’t have this beetroot salad. The sweetness from the Chioggia beetroot and the bitterness from the Chioggia radicchio provides for a sophisticated light side.
Course
Salad
Cuisine
International
Dietary
Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian
Prep Time
20
minutes
minutes
Pickling Time
2
hours
hours
Total Time
2
hours
hours
20
minutes
minutes
Servings
4
people
Calories
156
kcal
Author
Amy Chung
Ingredients
Salad
½
cup
white wine vinegar
1
tbsp
sugar
½
tsp
salt
1
cup
water
warm
½
red onion
½
pomegranate
½
radicchio
small
4
beetroot
candy-striped, medium
1
tbsp
chervil
chopped
salt
to taste
pepper
to taste
Salad Dressing
3
tbsp
olive oil
1
tbsp
white wine vinegar
½
tsp
sugar
1
tsp
Dijon mustard
Metric
-
US Customary
Instructions
Salad
In a jar, add ½ cup white wine vinegar, 1 tbsp sugar, 1 tsp salt and warm water. Mix until everything is dissolved and well mixed through.
Cut the red onion into thin slices. Add to the pickling mixture and place in the fridge for a minimum of 2 hours. Overnight would be best.
Cut the pomegranate in half. Tap the back of one half with a wooden spoon and remove the arils. Set aside.
Cut the radicchio into ¼. Remove the leaves. You can hand tear the larger leaves into smaller pieces.
Peel the beetroot. Slice thinly with a mandoline.
Carefully hand pick the leaves off the chervil for garnish.
Salad Dressing
Mix the olive oil, white wine vinegar, sugar and Dijon mustard until well combined.
Assembly
Drain the pickled onions and set aside to dry.
In a medium mixing bowl, add the pickled onions, beetroot, radicchio and dressing. Toss until well combined.
On 2 separate plates, place the tossed salad haphazardly - half portion on each. The reason we are doing this is because we want a sparse look.
Garnish both plates with pomegranate arils and chervil.
Season with salt and pepper.
Serve.
Notes
You can, of course, serve all the
salad on one plate
or perhaps an oversized platter.
You can use
any beetroot
if you’re unable to find the Chioggia beetroot.
To reduce the bitterness of the radicchio,
soak it in cold water for 2 hours
, the same amount of time as pickling the onions.
The best substitute for chervil is
parsley
as it’s a distant cousin.
Nutrition
Calories:
156
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Sodium:
376
mg
|
Potassium:
321
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
55
IU
|
Vitamin C:
5
mg
|
Calcium:
23
mg
|
Iron:
1
mg