Radicchio Beet Walnut Salad
This vibrant salad layers bitter radicchio, tangy lemon-sweetened beets, and crispy walnuts with creamy beet dip and vegan dressing. A standout summer staple, and the perfect way to revive leftover radicchio.
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.