Radicchio has a deliciously bitter flavor that compliments many fresh salads
Grilling this member of the chicory family mellows it’s bite
I’m using 2 small heads of radicchio and two really large beets
Cut the radicchio in half, then quarters, leaving the core (this will help keep the wedges from falling apart during grilling)
Place on a baking sheet and drizzle with olive oil
To prep the beets, peel and cut into wedges
Place in the center of a large sheet of aluminum foil, drizzle with olive oil and generously sprinkle with kosher salt and black pepper. Fold foil edges in to seal
Preheat the grill to medium-high heat. I like to use the indirect method of cooking here which means to leave the two outer burners on and the middle burners off. It makes the grill act more like an oven
Place the beets in the center of the grill (no flame) and the radicchio on the grates over the flames. Don’t go anywhere
The radicchio is going to need some assistance from you shortly…
Grill for about 2-3 minutes, then move the radicchio around so it doesn’t overcook on one side
Flip and turn every few minutes for about 10 – 12 minutes, or until the radicchio is tender and the edges are lightly charred
Remove to a sheet pan
Close the lid to the grill and leave the beets for about another 20 minutes. Poke the wedges with a sharp knife to test for doneness (don’t pierce the foil!)
When the beets can be easily pierced with the knife, I like to place them directly over the flames for a minute or two so they get the nice grill marks and a little more of a smoky flavor
Place them back in the foil and let’s head inside for the assembly
I have a 4 ounce package of herbed goat cheese and about 1/2 cup of shelled pistachios
These ingredients will add some welcome creaminess as well as some crunch
We’re simply going to use reduced balsamic and some extra virgin olive oil as the dressing
Arrange the radicchio wedges and beets on a platter, top with the goat cheese, pistachios and drizzle with balsamic and olive oil
It’s pretty AND delicious! Pretty delicious!
Serve aside your favorite grilled protein for a well rounded dinner or by itself as a filling lunch!
Enjoy!
Simply Sundays! ~ Grilled Radicchio & Beet Salad
Ingredients
2 small heads of radicchio
2 large beets
Olive oil
Kosher salt
Black pepper
4 ounce package of herbed goat cheese
1/2 cup of shelled pistachios
Reduced balsamic vinegar and extra virgin olive oil for serving
Directions
Preheat the grill to medium-high heat; use the indirect method of cooking which means to leave the two outer burners on and the middle burners off
Cut the radicchio in half, then quarters, leaving the core; place on a baking sheet and drizzle with olive oil
To prep the beets, peel and cut into wedges; place in the center of a large sheet of aluminum foil, drizzle with olive oil and generously sprinkle with kosher salt and black pepper. Fold foil edges in to seal
Place the beets in the center of the grill (no flame) and the radicchio on the grates over the flames; grill for about 2-3 minutes, then move the radicchio around so it doesn’t overcook
Flip and turn the radicchio every few minutes for about 10 – 12 minutes, or until it is tender and the edges are lightly charred; remove to a sheet pan
Close the lid to the grill and leave the beets for about another 20 minutes. Being careful not to pierce the foil, poke the beets with a sharp knife to test for doneness
When the beets can be easily pierced with the knife, place them directly over the flames for a minute or two so they get grill marks; place them back in the foil
For the assembly
Arrange the radicchio wedges and beets on a platter, top with the goat cheese, pistachios and drizzle with balsamic and olive oil
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 10 Inch
Farberware Pro 11-Inch Tongs With Silicone Tips, Black
© Simply Sundays 2017
All rights reserved
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