Beetroot and Radicchio Salad with Butterbeans, Feta and Walnuts

PREP TIME: 20 MINUTES
SERVINGS: 2-4

About

With its vibrant colors and mix of textures, this beetroot and radicchio salad makes a beautiful addition to a holiday table or any gathering. Beyond its good looks, it brings plenty of flavor, too. Serve it as a seasonal side with a holiday meal, alongside a charcuterie board when entertaining, or enjoy it as a light lunch. Arrange the ingredients on a large platter and add the toasted toppings just before serving to keep them crisp and make the salad look its best. Enjoy!

Ingredients

For the salad
1 medium radicchio
1 beetroot (pre-cooked)
½ can butterbeans
2 eggs
50 g feta cheese
2 tangerines
1 red apple
1 TBSP olive oil
3 TBSP walnuts
3 TBSP panko breadcrumbs
Microgreens for garnish (optional)

For the Balsamic and Dijon vinaigrette
2 TBSP extra-virgin olive oil
2 TBSP white balsamic vinegar
½ TSP Dijon mustard
½ TSP sugar
Salt and pepper

Instructions

Prepare the vinaigrette
In a small bowl, whisk together the extra-virgin olive oil, white balsamic vinegar, Dijon mustard and sugar. Season with salt and pepper to taste, and set aside.

Boil the eggs
Bring a small saucepan of water to a boil. Carefully lower in the eggs and cook for 9–10 minutes, until hard-boiled. Transfer to a bowl of cold water to cool, then peel. Separate the yolks from the whites. Thinly slice the egg whites and crumble the yolks with a fork. Set aside.

Prepare the salad ingredients
Coarsely slice the radicchio and place it in a large salad bowl. Peel the pre-cooked beetroot and cut it into bite-sized wedges or cubes. Drain and rinse the butterbeans. Peel the tangerines and separate them into segments. Cut the apple into thin matchsticks and lightly toss with a little tangerine juice to prevent browning. Crumble the feta into small pieces.

Lightly roast the walnuts and panko
Heat a dry frying pan over medium heat. Add the walnuts and toast for a few minutes, stirring occasionally, until lightly golden and fragrant. Transfer to a plate and let cool, then finely chop. Add 1 tablespoon olive oil to the same pan, followed by the panko breadcrumbs. Toast, stirring frequently, until lightly golden and crisp. Set aside to cool.

Assemble the salad
Add the sliced egg whites, beetroot, butterbeans, tangerine and apples to the radicchio. Drizzle with the vinaigrette and gently toss to coat. Arrange the salad on a serving platter, then scatter the feta and crumbled egg yolks over the top.

Finish and serve
Sprinkle the finely chopped toasted walnuts and crisp panko over the salad just before serving. Garnish with a few microgreens, if desired. Enjoy straight away, while the panko is crunchy.

Recipe Q&A

Can I prepare this salad ahead of time?
You can prepare most of the ingredients ahead. Cook the eggs, toast the walnuts and panko, and prepare the vinaigrette with the sliced red onion. Store everything separately in the fridge, and assemble the salad just before serving. Add the toasted panko at the last minute to keep it crisp.

Can I use oranges instead of tangerines?
Yes. Small orange segments work well in this salad, too. Choose a sweet, juicy orange and remove any seeds before adding it to the salad.

Can I use a different cheese instead of feta?
Yes. Crumbled goat’s cheese or small pieces of blue cheese would both work well. If you prefer a milder flavour, you can also use mini mozzarella balls.

What can I serve with this salad?
This salad makes a satisfying light lunch on its own, thanks to the butterbeans and eggs. It also works well as a side dish with roasted chicken, grilled fish or a simple slice of sourdough bread.