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Blood Orange, Radicchio & Roasted Beet Salad with Crunchy Buckwheat

A very rad and red radicchio salad that’s perfect for summer entertaining. We’ve got roasted beets, radish, blood orange, pickled onion, all topped off with crunchy buckwheat bits and crumbly feta. It also happens to be an antioxidant powerhouse from the ‘anthocyanins’ – the purple plant pigment that helps to support glowing healthy skin. A total win/win situation!

Lunch
Dinner
A Little Longer

Serves 2-3

Prep Time 7 Mins

Cook Time Mins

Ingredients

  • 1 bunch beetroots, leaves and stems removed and sliced in half
  • 2 tbsp extra virgin olive oil
  • 2 sprigs of fresh rosemary
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 cups radicchio leaves, chopped finely
  • 1 handful fresh parsley, roughly chopped
  • 1 handful fresh mint leaves, roughly chopped
  • 1 cup radishes, finely sliced
  • 2 blood oranges, skin removed and finely sliced
  • ¼ cup pickled red onion
  • ⅓ cup toasted buckwheat groats
  • ⅓ cup feta, crumbled

Honey Mustard Dressing

  • 1 clove garlic, crushed
  • 1 tbsp honey
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper

Method

  • 1
    Preheat the oven to 180c celsius - place the beets, olive oil, rosemary, salt and pepper in a non-stick baking dish. Toss to coat and place into the oven to roast for 30 minutes or so until the beets are soft and caramelised. Set aside to cool.
  • 2
    Meanwhile, place the radicchio, parsley, mint, radish, and orange slices into a large serving bowl or platter. Toss gently until all ingredients are evenly distributed.
  • 3
    Make the dressing by combining all the ingredients in a small mixing bowl, whisking until emulsified. Set aside.
  • 4
    Assemble - top the salad with the beets, crunchy buckwheat, slices of red onion and crumbled feta. Dress the salad or if making ahead, pour over right before serving.
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