Beetroot and Radicchio Salad

by Edward Daniel
Caption of Beetroot and Radicchio Salad. Image by Edward Daniel (c).

Beetroot and Radicchio Salad is one of my simpler salads.  I love the colours and textures to this dish. I love how the satsumas add contrast and depth to the beetroots and bitter radicchio.

Caption of Beetroot and Radicchio Salad. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 satsumas
  • 1tbs olive oil
  • 200g beetroots
  • 1 radicchio
  • For dressing
  • 1 satsuma
  • 1tbs olive oil
  • 1tbs grape molasses
  • 1tbs white wine vinegar
  • Pinch of salt
  • Garnishing
  • 1tbs black sesame seeds


  1. Slice the beetroot and place in filtered water until needed.
  2. Make the dressing by placing the satsuma, oil, molasses, vinegar and salt in a blender and blend well. Set to one side.
  3. Brown the 2 satsumas in oil in a frying pan. Lay in a serving dish with the radicchio.
  4. When ready to remove the beetroot and bind all the ingredients together in the serving bowl.
  5. Garnish with the sesame seeds.
  6. Serve.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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