Beet and Radicchio Salad with Basil
This eye-catching salad combines fresh beets and radicchio, both at their seasonal peak in winter. The sweet, earthy beets contrast nicely with radicchio, a type of chicory known for its pleasantly bitter taste. Swap in radicchio’s cousin, Belgian endive, if you like. For the prettiest presentation, use red beets as well as Chioggia if you can find them.
Ingredients
- 2 lb. (1 kg) beets, trimmed
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 2 shallots, minced
- 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. red wine vinegar
- 1 tsp. honey
- 1 small head radicchio, thinly sliced, or 3 heads Belgian endive, leaves separated
- Flaky sea salt
- 1/2 bunch fresh basil
Directions
Preheat an oven to 400°F (200°C).
Place the beets on a baking sheet. Drizzle generously with olive oil and season with kosher salt. Cover with aluminum foil and roast until the beets are tender, about 1 hour.
When the beets are cool to the touch, peel them, then cut into 1/4-inch (6-mm) rounds. Let cool completely.
Meanwhile, in a small bowl, combine the shallots and vinegar and let stand for 10 minutes. Stir in the honey, then add the olive oil in a slow, steady steam, whisking constantly until emulsified. Season the vinaigrette to taste with salt and pepper.
Arrange the beets and radicchio on salad plates. Drizzle with the vinaigrette and sprinkle with flaky sea salt and a few grindings of pepper. Garnish with basil leaves and serve immediately. Serves 6.
Williams Sonoma Test Kitchen
