California Central Coast Recipes

Roasted Golden Beets and Radicchio Appetizer Salad

Roasted Golden Beets and Radicchio Appetizer Salad is a multidimensional recipe and makes use of the variety of salad greens available late Spring and early Summer and the first baby beets coming into the market. This recipe features roasted golden beets, Frisee, Chicory (Endive), Radicchio, Shaved Pecorino cheese, Prosciutto and roasted walnuts all drizzled with our Lemon Vinaigrette On hot June evenings, this would be a great start to a summertime dinner. For that matter, we like it as a light meal all by itself.

The greens selection is only a suggestion, use whatever is available and strikes your fancy. One final suggestion, you can use radicchio directly in the salad, but we like to grill it just a bit to tenderize it and sweeten it up a bit. It adds a little more complexity to the taste and reduces the bitterness a bit. 2018, Roasted Golden Beets and Radicchio Appetizer Salad
Preparation time: 20 minutes
Cooking time:
re-calculate ingredients for:


2 bunches Golden Beets , cleaned, roasted and peeled see Roasted Beets for directions
1/2 cup Lemon Vinaigrette
Frisee , rinsed and patted dry,,
Chicory (endive) , rinsed and patted dry
Radicchio , rinsed and patted dry
Pecorino cheese , shaved
Prosciutto , thinly sliced and cut into rolls
2/3 cup Roasted walnuts , chopped

Preparation Directions.

1 Trim and discard the greens from the Beets. Rinse-off and prepare according to the directions in Roasted Beets. This can be done a day or more ahead of time. Slice the beets.

2 Cut the radicchio into quarters lengthwise (or halves if small). For a little extra taste and if the radicchio is bit tough, you can lightly coat the radicchio with olive olive, add a bit a of salt and pepper on top and grill it over a hot grill for a few minutes each side until tender but al dente.

3 Assemble the salad by attractively placing the radicchio and beets in the center and surrounding them with the chicory, frisee, prosciutto rolls, and walnuts. Drizzle a bit of the vinaigrette over the salad and shave a couple curls of pecorino on top to finish.

Wine and Food Pairing and Serving Suggestions.

This salad pairs well with any good dry white wine with a bit of acidity. Try a young chilled California Chardonnay.

A tip from Sue!

A good cook should control the salt and spices!

Do not use salted butter, garlic powder, or heavily salted canned foods. Instead, if you need butter, use unsalted butter and then add in the salt separately so that YOU control the amount of salt you need. The same goes for spices. Using commercially salted and seasoned products will homogenize the taste of your recipes. When you eat something, you should be able to taste all the individual.flavors of a dish.