• Liz Talley - Urban Graze

Radicchio and Beet Salad Radicchio, Beets, and Grain Bowl

This is a tasty salad- the sweetness of the beets wonderfully complements the sharpness of the radicchio. Don't skip the massage/marinade step, it really helps to soften the taste and texture of the radicchio. Add a wee bit more honey or maple syrup to the vinaigrette, if you like it sweet.

Use the template below for the grain bowl if you want a full meal salad. Neither are exactly true recipes- more like kick starters. But don't let that scare you- it's simple; just add quantities of your choice!

Radicchio and Beet Salad

Prepare one of the vinaigrettes below, or a sweet vinaigrette of your choice.

Tear radicchio leaves into large bite-sized pieces (2"-3" or so). Place in a large bowl and add about 2 Tbsp. of the vinaigrette you'll be using (add more vinaigrette if you're making more than 2 servings). Massage the leaves for a few seconds with your hands.

Cut cooked beets into large bite sized wedges or cubes (about 1"). Add to the bowl with radicchio, and stir gently to thoroughly coat with the vinaigrette. Allow to marinate about 10-15 minutes.

Over the marinated radicchio and beets, scatter a couple of tablespoons each: crumbled feta or goat cheese, walnuts or hazelnuts, dried fruit (or some diced orange or apple). Lightly toss with more of your vinaigrette.

To make Radicchio, Beets, and Grain Bowl, you need:

General quantities per serving, to help get you started: about 1/2 - 3/4 c. cooked rice, 2- 3 c. total shredded radicchio (1/2-1 c.) and greens (1 1/2 - 2 c.), 1-2 beets, 2-3 Tbsp. ea. of cheese, nuts, and fruit.

  • Shredded, marinated radicchio*

  • Slivered beet greens, spinach, chard, and/or kale (if you wish, barely-wilt them for a minute in a saute pan with a little olive oil, onion, and garlic- though sounds like extra work to me)

  • Bite sized chunks of roasted/cooked beets

  • Halved roasted/cooked radishes, optional

  • Cooked brown rice, farro, or wheat berries- cooled to room temperature

  • Crumbled feta or goat cheese

  • Chopped walnuts, pecans, or hazelnuts

  • Dried cranberries, currants, or raisins

  • Salt, season to your taste

Toss together or layer in a serving bowl.

Drizzle with one of the vinaigrettes below, or another sweet dressing.


  1. Put torn or shredded radicchio into a bowl and coat with a good drizzle of the vinaigrette you are using; massage with your hands for a few seconds, then allow to sit for 10-15 minutes or so before serving. You could do this with all the greens; I think kale is especially improved when massaged this way.

  2. Trader Joe's has microwave brown rice in the freezer section, as well as pre-chopped and pre-roasted nuts.

  3. To microwave beets:

Vinaigrette note: You can easily double or quadruple the vinaigrette quantity; remember 4 Tbsp. = 1/4 c.

Balsamic is very nice with radicchio, because it's sweet; but if you don't have it on hand, you can substitute with apple cider vinegar, and then increase the honey or maple syrup a bit.

Mild, Creamy Balsamic Vinaigrette

2 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1- 2 tsp. honey or maple syrup, to your taste

1- 2 Tbsp. plain yogurt, or heavy cream, to your taste

Variation: substitute 1/4- 1/2 tsp. Dijon mustard for yogurt; avocado would then be a nice salad addition

Bold Balsamic Vinaigrette

2 Tbsp. olive oil

2 Tbsp. balsamic vinegar

1/2 - 1 tsp. lemon juice and/or 1-2 tsp. maple syrup, to your taste

1 Tbsp. minced mild onion

1/2 - 1 small clove garlic, minced, to your taste

A pinch of ground coriander, optional

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#salad #entree


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