Radicchio + Beet Salad

Loaded with a crunchy, fresh citrus flavor

Ingredients

• 1 medium radicchio

• 4 beets, steamed (which I do) or roasted

• 4 medium carrots, shredded

• 2 1/2 cups slivered almonds, roasted in a 350 oven for 10 min

• 1 can chickpeas, drained

• Dressing

• 1 mandarin (I sometimes use a minneola) plus the zest

• 2 Tbs olive oil

• 2 cloves garlic

• 1 Tbs maple syrup

• Salt + Pepper

• Optional: Plant-based Feta

Instructions

• Wash and separate the radicchio leaves, leaving them to soak in ice water to cut the bitterness

• Make the dressing using a whole mandarin and the rest of the ingredients in a blender

• Chop the beets, cut the radicchio into ribbons. Add the carrots and chickpeas

• Add the dressing and mix well

• Plate and top with almonds and feta (if you’re using it)

tip

• Reduces the bitterness of bitter leaves like radicchio by soaking it in ice water for 30 min

Adapted from and thanks to Amie Alvarado for the recipe