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Beet Salad with Marinated Radicchio and Fresh Goat Cheese


Beet Salad

Who says that the holiday have to be unhealthy? This simple marinated beet salad has all of the charm of the season without the scary calorie count. This is a perfect recipe to kick off a holiday meal or to pass around a party. 


Recipe compliments of chef Nancy Silverton



  • 1/4 Cup plus 1 tablespoon chopped shallots
  • 1/2 Cup balsamic vinegar
  • 1/2 Cup extra virgin olive oil
  • 1 Teaspoon salt
  • 2 heads radicchio, torn
  • 3/4 Teaspoons salt
  • 2 Teaspoons lemon juice
  • 3 Cups roasted beets, sliced 1/2 inch thick and cut into 1/3 inch pieces
  • 3/4 Teaspoons salt
  • 1 Teaspoon lemon juice

Goat Cheese Balls

  • 1/2 Cup or 2 ounces whole toasted walnuts
  • 2 Teaspoons extra virgin olive oil
  • 1/2 Teaspoon salt
  • 2 Teaspoons lemon zest
  • 6 Ounces fresh goat cheese



Combine the shallots, vinegar, olive oil, and salt in a bowl and whisk together to make the dressing. Set half the dressing aside when made. Marinate torn radicchio with half the dressing, salt, and lemon juice.

Marinate roasted beets with the second half of dressing, salt, and lemon juice.


Goat Cheese Balls

Roll cheese into ¼-ounce balls, about 24 balls total (size of a marble). Season walnuts with oil and salt. Chop very finely, then mix in lemon zest. Toss the cheese balls in the nuts to coat evenly.

Plate on big, wide platter
Scatter radicchio and beets
Nestle the cheese balls between the beets.
Repeat 3 layers