Radicchio with Golden Beets and Walnuts
Recipe Date:
March 15, 2026
Serving Size:
4
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 tbsp sherry vinegar
- 1 tsp balsamic vinegar
- salt, to taste
- 1 tsp dijon mustard
- 1 small garlic clove, pureed
- 2 tbsps grapeseed oil
- 2 tbsps walnut oil
- black pepper
- 4 small golden beets, roasted
- 1 large radicchio
- 2 tbsps broken walnuts
- 6 white cremini mushrooms
- 2 tsps minced tarragon
- 2 tsps minced chives
Directions
Tasting Notes: The earthiness of the beets highlight the earthy elements of the Pinot and the sharpness of the radicchio play well with the bright red fruit in the Pinot.
Serena's Tips: If you get fresh beets from the farmer's market, be aware that they can be much sweeter after being roasted so balance the sweetness of your beets with the rest of the dish (as in you might add less or more depending on your flavor preference).
Recipe:
- Website link
- Website Address: https://cooking.nytimes.com/recipes/12397-radicchio-salad-with-golden-beets-and-walnuts
Recipe courtesy of Martha Rose Shulman for the New York Times. Photo courtesy of Andrew Scrivani for the New York Times.
