I came across some gorgeous Castel Franco radicchio the other day - something completely new to me. And those who know me know that I love to try new produce. It's so beautiful, isn't it? I had to buy it and make up some kind of recipe. This salad has radicchio and endive, both in the same family, to provide a double hit of inulin - one of your gut's favourite nutrients! And beetroot is so full of vitamins, minerals and fibre. Add a bit of protein with the chick peas and this salad is a complete winner.
Serves 2
5 small or 3 medium / 500g beets
big splash avocado oil
pink Himalayan salt
1 Castel Franco radicchio (where available – use red radicchio if not)
1 red endive
½ c / 30g radishes
½ c / 30g chick peas
½ c / 30gwhole spelt grains
½ small red onion, diced
sprinkle of parsley to garnish
feta to garnish
olive oil
balsamic vinegar
salt & pepper
Peel the beetroot and cut into large chunks. Roast with a drizzle of oil and salt & pepper for approximately 40-45 min. Slice up the radicchio and endive. Once the beetroot is cooked and cooled toss it with the salad, adding in the radishes, chick peas, spelt grains and chopped onion. Garnish with parsley and feta and drizzle with oil & vinegar and season to taste.