Recipes
Roasted Radicchio and Beetroot with Rocket, Parmesan and Balsamic Vinegar
A purple seasonal salad
Roots, Plants and Cheese
Bold red beetroot and the flavor of Radicchio with vinegar and cheese is going to make get taste buds excited!
Ingredients
- Radicchio lettuce heads, roughly two heads 500g
- skin on beetroots, boiled until just cooked 500g
- Parmesan cheese 50g
- fresh rocket leaves 1 handful
- Sticky balsamic vinegar 50ml
- Extra virgin Olive oil 50ml
- sea salt to taste
- fresh black pepper to taste
Method
- Cut the radicchio into eighths and place the wedges standing up on a baking tray. Cut the cooked beetroot into medium sized chunks and place on the roasting tray too.
- Season the radicchio and beetroot with salt and pepper and drizzle a little of the olive oil and balsamic vinegar on top and place into a hot oven for 15 minutes.
- Gently wash the rocket leaves and pat dry, peel or slice the parmesan cheese into slivers.
- When cooked, remove the radicchio from the oven and allow to cool for 3 minutes. Arrange the pieces evenly across your serving plates and place the rocket and parmesan onto the dishes.
- Drizzle with the olive oil then the sticky balsamic vinegar, season lightly with sea salt and serve.