Radicchio and Beet Salad

Name: Radicchio and Beet Salad
Yield: serves 4 to 6
Ingredients: 1 bunch beets, with greens (about 4 medium beets); 1 head radicchio, cut into 1/2-inch shreds (about 8 ounces); 6 ounces mild provolone or white cheddar, cut into 1/4-inch cubes; 2 tablespoons balsamic vinegar; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon kosher salt

December 14, 2011

Radicchio belongs to the chicory family. Sweet and bitter at the same time, it is delicious in salads, braised alone, in risotto, and for making pasta sauces. On my recent trip to the Salinas Valley in California, I was astounded to see how radicchio prospered, and how much of it was being produced.

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