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Révolution Réchauffé : The Salad That Leftovers Built
Let’s get one thing straight: this salad did not come to play.
It came to slay, stack, and serve.
We made this Radicchio Beet & Walnut Salad when staring down leftover radicchio from our crudité board and half a can of beets just… sitting there. The result? A layered, lip-smacking situation that is as gorgeous as it is nourishing. Bold bitterness, sweet beets, crispy walnuts, creamy dip—it’s a full-texture experience on a plate.
And yes, it’s part of our Révolution Réchauffé : a series dedicated to turning leftovers into second servings that don’t feel like Plan B.
Ingredients – for 1 glorious serving
- Radicchio (we used two types—purple and pink-speckled)
- Beet Yogurt Dip (leftover from our Crudité Board, or make a fresh batch)
- Crispy Walnuts (pan-toast or roast until golden)
- Drizzle of Walnut Oil
- 8 beet slices (from canned beets), cut into long dramatic slivers
- Sprigs of Fresh Dill
- Splash of Lemon or Lime Juice
- Hellmann’s Vegan Salad Dressing (or your fave creamy dressing)
- Salt + Pepper, to taste
- Optional: Sliced Hard-Boiled Eggs (for protein and extra richness)
How to Build It:
- In hot pan, sauté walnuts with walnut oil until browned (4-5 mins). Then set aside in bowl to cool.
- Start with a layer of radicchio leaves (mixing the two types for flair).
- Sprinkle lightly with salt.
- Add a few sprigs of dill and slivers of beet.
- Drizzle over your beet dip.
- Squeeze some lemon or lime juice on top.
- Add a handful of crispy walnuts.
- Top with a little vegan salad dressing and a few grinds of pepper.
- Repeat the layers until you’ve created a neatly stacked tower of colour and crunch.
Optional final move: Nestle in a few slices of hard-boiled egg for extra richness and drama.
Serving Notes
- This salad lives for a shallow bowl or a flat plate—let the layers shine.
- It pairs beautifully with a crisp white wine or hibiscus iced tea.
- If you’re feeding more than one, scale it up and layer it on a big platter for a show-stopping lunch.
Final Mood:
This is not just a salad—it’s a love letter to your leftovers and a masterclass in bittersweet balance. The radicchio does the heavy lifting, the beet dip brings that creamy, punchy base, and the crispy walnuts? They’re just showing off at this point.
✰✰✰✰✰ star TRY
Radicchio Beet Walnut Salad
Ingredients
- 1 cup radicchio leaves, mix of purple and pink varieties
- 8 slices canned beets, cut into thin slivers
- 2 tbsp beet yogurt dip
- 2 tbsp crispy walnuts, roughly chopped
- 1 tsp walnut oil
- 1 bushel fresh dill, cut sprigs
- 1 tsp lemon or lime juice
- 1 tbsp vegan salad dressing, e.g. Hellmann’s
- Salt and pepper, to taste
- 1 hard-boiled egg, sliced (optional)
Instructions
- In hot pan, sauté walnuts with walnut oil until browned (4-5 mins). Then set aside in bowl to cool.
- Layer radicchio leaves on a plate or shallow bowl.
- Sprinkle lightly with salt.
- Add dill sprigs and beet slivers.
- Drizzle with beet yogurt dip.
- Add lemon or lime juice.
- Scatter crispy walnuts over top.
- Spoon on vegan salad dressing.
- Repeat layers once for a stacked salad.
- Drizzle with walnut oil and season with pepper.
- Garnish with hard-boiled egg if using.
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @moody.eater on Instagram and hashtag it #moodyeater #moodyeatersclub .
