Roasted Fennel and Beet Salad

Get this great roasted vegetable salad to warm your day while giving you the freshness of a great salad. One of the stars in this salad is radicchio. 

 

While it looks very similar to the red cabbage, radicchio has a much bitter taste.

Radicchio

It is grown as a leaf vegetable and usually has colorful, white-veined red leaves that form a head. Radicchio has a bitter, spicy flavor, especially when eaten raw. It's often paired with sweet or acidic ingredients to make a salad with balanced flavors. When cooked, radicchio mellows and gains some sweetness while still retaining a little bitterness.

 

What is a substitute for radicchio?

And these alternatives should work well in recipes calling for radicchio:

• Belgian Endive.
• Curly Endive.
• Italian Chicory.
• Romaine Lettuce.
• Red Leaf Lettuce.
• Arugula.

Ingredients: 

 

Fennel - 2 whole bulbs (tops removed) 

 

Salt and Pepper - to taste 

 

Orange - 2 medium 

 

Greek Yogurt - 1/2 cup (plain, full fat) 

 

Tahini - 2 tbsp. (divided) 

 

Lemon juice - 1 tbsp. (fresh) 

 

Cumin - 1/4 tsp. 

 

Garlic - 1 small clove (minced) 

 

Radicchio - 1 cup (sliced) 

 

Beets - 4 small (cooked and cut into wedges) 

 

Walnuts - 1/4 cup (toasted) 

 

Olive oil - 1 tbsp. 

 

 

Method of Preparation: 

Preheat the oven to 450°F, place a rack in the middle, lining it with foil or baking paper. Meanwhile, slice the fennel bulbs in half, lengthwise, through the root end. Then, using half the bulb, thinly slice 1 half crosswise and transfer to a large bowl. With the remaining halves, quarter the fennel lengthwise, making 12 wedges. 

 

Toss the wedges in oil and 1/4 teaspoon salt and pepper. Place the wedges in a single layer and roast, turning once until golden brown on each side. The cauliflower should be tender in about 25 to 30 minutes. Meanwhile, remove the tops and bottoms from the oranges. Remove the peel and pith with a small paring knife, cutting from top to bottom all around. Remove each orange segment, including skins and seeds and add to a bowl. 

 

Then, whisk yogurt, tahini, 1 tablespoon lemon juice, cumin, garlic, salt and pepper in a small bowl. Add the radicchio, roasted fennel and remaining lemon juice to a bowl with fennel slices and orange segments. Toss gently. 

 

Spoon half of the yogurt mixture onto 4 plates, dividing the salad evenly, topping with beets and walnuts. Serve the remaining yogurt mixture on the side. 

 

Tip: You can swap the oranges with small pink grapefruit or blood orange. If you can't find radicchio, try using endive, arugula, or chicory instead. 

 

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