Radicchio and Beetroot Salad - Chef Recipe Shannon Martinez

Ingredients

4 beetroot, scrubbed
2 Tbs extra-virgin olive oil
3 thyme sprigs
150mL blood orange and balsamic dressing (page 56)
1 head radicchio, quartered, core removed
1 fennel, halved, core removed, finely sliced
1/2 bunch of parsley, leaves picked

Method

Preheat the oven to 200 C.

Rub the beetroot with the oil and some salt, then loosely wrap together in foil with the thyme sprigs. Bake for about 1 hour, or until a sharp knife can be pushed through a beetroot without much resistance.

While the beetroot is still warm, rub off the skins, then cut into rough wedges. Place in a large bowl and pour the dressing over the top. Toss well to coat.

Tear the radicchio wedges into uneven pieces and add to the beetroot.

Add the fennel to the bowl, along with the picked parsley leaves. Season with salt and pepper and toss well to coat.

Credits: This is an edited extract from Vegan Italian Food: Over 100 Recipes for a Plant-based Feast by Shannon Martinez, published by Hardie Grant Books. Photography by Kristoffer Paulsen.

Photo Credits: This is an edited extract from Vegan Italian Food: Over 100 Recipes for a Plant-based Feast by Shannon Martinez, published by Hardie Grant Books. Available in stores nationally. Photography by Kristof