Heirloom Beets And Winter Radicchio Recipe
Goat Feta, Spiced Pecan, Ginger, Lime, Watermelon Molasses
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Ingredients
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STARTERS
Method
STARTERS
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash the heirloom beets thoroughly, then wrap each beet in aluminum foil. Place them on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork. Let them cool before peeling.
- 2
Prepare the Radicchio
While the beets are roasting, remove the outer leaves of the winter radicchio. Cut the head into quarters and then slice each quarter into thin strips. Rinse under cold water and let drain.
- 3
Make the Spiced Pecans
In a small bowl, combine the pecans, ground cinnamon, ground nutmeg, maple syrup, and a pinch of salt. Spread the pecans on a baking sheet and toast in the oven for 8-10 minutes, or until fragrant and slightly caramelized. Allow to cool before chopping coarsely.
- 4
Prepare the Dressing
Grate the fresh ginger and mix it in a small bowl with lime juice, watermelon molasses, a pinch of salt, and black pepper to taste. Whisk together until well combined.
- 5
Assemble the Salad
Once the beets are cool enough to handle, peel the skins off and slice them into wedges. In a large serving bowl, combine the sliced beets, radicchio strips, and crumbled goat feta cheese. Drizzle the dressing over the top and toss gently to combine.
- 6
Finish with Spiced Pecans
Sprinkle the spiced pecans over the salad and serve immediately, garnished with additional feta if desired.