After perusing the web recently for some new recipe ideas, I stumbled upon a fantastic recipe for radicchio, beet, and mint salad. The accompanying photograph of the vibrant beets and radicchio immediately caught my eye, and reminded me that even though the days of bright berries and stone fruits are behind us, there are still many phenomenal ingredients to be utilized right now.
I love a salad that combines really subtle variations of sweet and savory items. This one features hearty beets, slightly bitter, spicy radicchio, and pops of sweetness from pomegranate seeds and raisins. It has a little bit of everything, and is not only delightful to look at, but absolutely filling and delicious. Mmmm, beauty and substance.
Radicchio, Beet, and Mint Salad Balsamic Vinaigrette: 7 tablespoons olive oil
3 tablespoons balsamic vinegar
1 ½ tablespoons sherry vinegar
salt and pepper to taste
Salad: 2 heads radicchio, cut in wide strips
4 tablespoons raisins (plumped in water or OJ for extra flavor; optional)
4 tablespoons pine nuts
4 small cooked beets, cut however you like
40 mint leaves, torn if large
seeds of 1 pomegranate (optional)
2-3 tart plums, sliced
To assemble the vinaigrette, simply whisk all of the ingredients together. For the salad, first put the radicchio into a large salad bowl. Next, pour the vinaigrette into a sauté pan and add the raisins and pine nuts. Warm the mixture for a few minutes, then add to the bowl of radicchio and toss while still warm. Add the beets, pomegranate seeds, and mint and toss again. Assemble on plates and garnish with the plum slices.
This recipe is adapted from one that can be found in Joyce Goldstein’s Inside the California Food Revolution. It will serve about four people. Enjoy!