Radicchio Salad with Beets, Pear, Walnuts and Roque

Name: Radicchio Salad with Beets, Pear, Walnuts and Roquefort
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup walnuts; 2 medium red onions, each cut into 6 wedges through the root ends; 1/4 cup extra-virgin olive oil, plus more for drizzling; Kosher salt; 4 medium beets (1 1/4 pounds); 2 teaspoons balsamic vinegar; 1 teaspoon dark brown sugar; 1 large firm pear such as Boscquartered, cored lengthwise and cut into 16 slices; 2 tablespoons fresh lemon juice; 1 large head of radicchio (1 pound), leaves torn into bite-size pieces; 1 endive, cored and leaves halved crosswise; Freshly ground pepper; 5 1/2 ounces Roquefort cheese, crumbled (1 cup)

Servings: persons

3/4 cup walnuts
2 medium red onions, each cut into 6 wedges through the root ends
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
4 medium beets (1 1/4 pounds)
2 teaspoons balsamic vinegar
1 teaspoon dark brown sugar
1 large firm pear such as Boscquartered, cored lengthwise and cut into 16 slices
2 tablespoons fresh lemon juice
1 large head of radicchio (1 pound), leaves torn into bite-size pieces
1 endive, cored and leaves halved crosswise
Freshly ground pepper
5 1/2 ounces Roquefort cheese, crumbled (1 cup)

1
Preheat the oven to 350.
2
Spread the walnuts in a pie plate and toast for 8 minutes, until fragrant.
3
Let the walnuts cool, then coarsely chop them.
4
Increase the oven temperature to 450.
5
On a rimmed baking sheet, toss the onion wedges with 1 tablespoon of the olive oil and season with salt.
6
Roast the onions for about 25 minutes, turning once, until tender and browned in spots.
7
Let the onion wedges cool to room temperature.
8
Meanwhile, in a large saucepan, cover the beets with water and bring to a boil.
9
Simmer the beets over moderately high heat until almost tender, about 25 minutes; drain and let cool slightly.
10
Peel the beets and cut each one into 6 wedges.
11
Transfer the beets to a small baking dish and toss them with 1 tablespoon of the olive oil and the balsamic vinegar and brown sugar; season with salt.
12
Roast the beets for about 15 minutes, turning once, until tender.
13
Let the beets cool to room temperature.
14
In a small bowl, toss the sliced pear with 1 tablespoon of the lemon juice.
15
In a large bowl, toss the radicchio and endive with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice; season with salt and pepper.
16
Mound the salad on plates and top with the walnuts, onions, beets, pears and Roquefort.
17
Drizzle with olive oil and serve.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup walnuts, 2 medium red onions, each cut into 6 wedges through the root ends, 1/4 cup extra-virgin olive oil, plus more for drizzling, Kosher salt, and more.

Yes, Radicchio Salad with Beets, Pear, Walnuts and Roquefort falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Radicchio Salad with Beets, Pear, Walnuts and Roquefort

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions