Radicchio with Beets, Sweets, and Classic Balsamic Dressing

Name: Radicchio with Beets, Sweets, and Classic Balsamic Dressing
Yield: Serves 4
Ingredients: 2 tablespoons roasted hazelnut oil or extra-virgin olive oil; 1 teaspoon maple syrup; 1 pound (about 2 medium) sweet potatoes, cut into small cubes; 1 tablespoon extra-virgin olive oil; ¼ cup chopped pecans; 2 heads radicchio, cored and cut lengthwise into wedges; ½ teaspoon sea salt; ground black pepper, to taste; 2 tablespoons balsamic vinegar; 4 ounces feta cheese, sliced crosswise into ½-inch strips (about the size of a domino); 1 clove garlic, minced; 1 pound (about 4 small) beets, cut into small cubes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Radicchio is bitter, sometimes overwhelmingly so, but I’ve tamed this dragon with two sweet root vegetables in the form of beets and sweet potatoes. They’re starchy and syrupy, almost like candy, playing perfectly off the radicchio’s palate-challenging edge. This bowl keeps well for a couple of days, even fully dressed.

Ingredients

For the Salad

1 pound (about 4 small) beets, cut into small cubes
1 pound (about

Main course
Gluten-free
Vegetarian

Method

Make the Salad

Preheat oven to 375°F. On a large-rimmed baking sheet, toss beets and sweet potatoes with oil, salt, and pepper. Roast for