Entertaining

Radicchio with beetroot, orange and pickled eschalot vinaigrette

Name: Radicchio with beetroot, orange and pickled eschalot vinaigrette recipe
Yield: 4
Ingredients: 4 (200g each) beetroot, trimmed; Extra virgin olive oil, to drizzle; 1 head radicchio, trimmed, leaves roughly torn; 1 orange, peeled, segmented, chopped; 250g soft feta, drained, crumbled; Toasted pumpkin seeds (pepitas), to serve; 1 eschalot, thinly sliced; 50.00 ml chardonnay vinegar; 20.00 ml sherry vinegar; 80ml olive oil; 2½ tsp runny honey

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Radicchio with beetroot, orange and pickled onion vinaigrette — Lean Timms

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by Danielle Alvarez

Apr 10, 2025

This simple, vibrant side offers a surprising blend of flavours, textures and colours, making it a perfect accompaniment to a whole host of stunning mains. Bring out the bes of this dish by pairing it with Robert Oatley Finisterre Grenache.

4 (200g each) beetroot, trimmed
Extra virgin olive oil, to drizzle
1 head radicchio, trimmed, leaves roughly torn
1 orange, peeled, segmented, chopped
250g soft feta, drained, crumbled
Toasted pumpkin seeds (pepitas), to serve

Pickled eschalot vinaigrette

1 eschalot, thinly sliced
2½ tbs chardonnay vinegar
1 tbs sherry vinegar
⅓ cup (80ml) extra virgin olive oil
2½ tsp runny honey

Method

1.

Preheat oven to 220°C/200°C fan-forced.
2.

Place each beetroot on a square of aluminium foil large enough to wrap beetroot tightly. Drizzle each with a little oil and season to taste. Wrap each to enclose. Place on a baking tray and roast for 1 hour 15 minutes, or until cooked but still with bite.
3.

Meanwhile, for the vinaigrette, place eschalot in a small bowl with vinegars and stir to combine. Stand for 15-20 minutes to slightly pickle. Add remaining ingredients, season to taste and whisk to combine. Set aside until ready to use.
4.

Remove beetroot from oven, unwrap and stand until cool enough to handle. Wearing gloves and using a small knife, remove and discard skin. Cut beetroot into rough 3cm chunks and place in a large bowl.
5.

Add radicchio and orange to beetroot, drizzle with half the vinaigrette, season and toss. Divide among bowls, scatter with feta and pepitas. Drizzle with remaining dressing.