Radicchio, Baby Rocket, Beetroot and Pear Salad


This is a salad filled with lots of natural colour and therefore lots of antioxidants too! A perfect combination of bitter and sweet, it’s ‘naked food’ at its best.

serves 6
what you need
3 medium beetroot, stalks and leaves removed
1 tbsp olive oil
1 radicchio (substitute with red oak or mignonette lettuce if unavailable)
100g baby rocket leaves
2 pears
½ cup (60ml) lemon and thyme dressing
½ cup (50g) walnuts
parmesan, shaved, to serve

what you do
1. Preheat the oven to 180ºC (160⁰C fan forced) and line a baking tray with non-stick baking paper. Wash and dry the beetroots. Leaving the skin on, cut into quarters, or into six depending on the size. Place onto the prepared baking tray, drizzle with the oil and bake for 30 minutes, turning over halfway through cooking. Cool to room temperature.
2. Wash and dry the raddichio and rocket leaves. Leaving the skin on, cut the pears in half, remove the core, then cut into fine slices.
3. Combine the leaves and pear slices in a large bowl with half the dressing, and toss to coat. Serve topped with the beetroot, walnuts and parmesan, drizzled with the remaining dressing.

radicchio (pronounced rah-dee-kee-oh) is the Italian name for a red-leafed vegetable which is a member of the chicory family. It has a slightly bitter flavour, and the texture of the leaves is somewhere between a lettuce and a cabbage. It is packed with fibre, vitamin C, potassium and provides an antioxidant content rivalling that of blueberries and spinach. The bitterness is beneficial to health, in that it promotes appetite and the flow of gastric juices, which improves internal body function. Served warm or cold, radicchio is perfect in salads or for grilling and sautéing served with olive oil, balsamic and a little grated Italian cheese.

© Recipe - Naked Food - the way food was meant to be by Jane Grover

This salad dressing is a winner, even if I (the creator) do say so myself! It is great with any green leafy salad and counteracts well with salads that incorporate bitter leaves, such as rocket or radicchio.

makes 1 cup
what you need
1 tsp dijon mustard
1 tsp honey
¼ cup (60ml) lemon juice
½ cup (125ml) extra virgin olive oil
1 tbsp thyme leaves
1 tbsp caramelised balsamic vinegar
freshly ground black pepper, to taste

what you do
1. Place all ingredients into a small screw top glass jar. Seal tightly, and shake to mix thoroughly. Check the balance of sweet and sour and adjust to taste.

Storage: Lemon and thyme dressing will keep in the fridge, stored in the glass jar you made it in, for up to 2 weeks.

© Recipe - Naked Food - the way food was meant to be by Jane Grover