Radicchio Salad With Cashew Ricotta dressing

He gave me the recipe after I asked. It was easier than I expected.

Fresh, vibrant radicchio gets topped with creamy cashew-ricotta that gives the salad a lovely lemony and garlicky taste. Then, there are roasted beets and crispy roasted garlic. Yum!

This salad is perfect for holidays and even beyond. This dish is elegant and full of flavor. It’s ready in only 30 minutes. We’ll show you exactly how to do it.

Roasting beets with garlic will bring out the natural sweetness. Hello, caramelized goodness.

While the beets roast, we prepare a rich, creamy ricotta-based dressing. This will add a touch of saltiness and a hint of sweetness to the salad.

We modified the candied spices nuts recipe to only include the essential ingredients. We cooked them in a skillet to cook while the beets were still in the oven.

There’s a good reason why they’re called candied nuts. You can double the recipe to have some for salad left over after “taste testing” (for safety, of course).

The salad is now ready for assembly! To add some flavor, the radicchio gets gently mixed with salt, pepper, and lemon juice. The remaining ingredients bring everything together – caramelized beets, garlic, cashew salad, and candied nuts. Swoon!

Ingredients

Dressing

• If you prefer, use unroasted macadamias instead of raw cashews.
• Two cloves garlic
• Lemon juice 2 tbsp
• 1 1/2 Tbsp nutritional yeast
• Add more salt to taste.
• One dash of onion powder ( optional).
• Water thin

BEETS

• One medium beet, thinly cut into rounds
• Seven cloves of garlic peeled and roughly chopped
• 1 tsp avocado oil (if oil-free, sub maple syrup)
• Use one healthy pinch of each black pepper and sea salt

CANDIED WALM NUTS

• 2/3 cup raw walnuts
• 2 tsp of maple syrup
• 1 1/2 tsp coconut sugar
• Sea salt, one pinch
• One dash of ground cinnamon

SALAD

• Radicchio head, washed, dried, trimmed at the bottom, unpeeled and roughly chopped. (6 cups, as written in the recipe)
• Juice of 1/2 medium lemon
• Use one pinch of each black pepper and sea salt
• Fresh parsley, chopped to 1/2 cup

Instructions

• Heat the oven to 425°F (218°C) and line your baking sheet with parchment.
• Add the cashews and cover it with hot water. Soak cashews for 10 minutes.
• Add the sliced beets, chopped garlic, and a little oil to the baking pan. Season with salt and pepper. Roast the beets and garlic for 10 to 15 minutes or until they are golden brown.
• Add walnuts to a skillet and toast on medium heat for 5 minutes. Stir frequently to prevent burning. Add maple syrup, cinnamon, salt, and coconut sugar and mix well. Allow the pan to cool down, and turn off the heat.
• Prepare dressing in the meantime. In the meantime, prepare sauce.
• Add more salt or nutritional yeast to make it cheesy. The dish should be salty and lemony while also being a little cheesy. Don’t be afraid to add a lot of flavor!
• Add the radicchio to a bowl or platter, then add lemon juice, pepper, and salt. Add cashew dressing to the salad and toss it to coat.
• Add candied walnuts, garlic, and roasted beets to the top. Garnish the dish with fresh parsley. Serve.
• Fresh is best. Keep leftovers in the fridge for up to 2-3 days. The candied walnuts should be stored separately (at room temperature for 2 to 3 weeks). It is not freezer-friendly.