Radicchio and Roasted Beet Salad with Maple-Dijon Dressing
A vibrant salad balancing radicchio's natural bitterness with earthy roasted beets and a sweet-tart maple-Dijon dressing. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 45 minutes blends medium radicchio, medium beets, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium radicchio
- 2 medium beets
- 1 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 peeled and cubed beets with 1 tbsp olive oil and 1/2 tsp salt, spreading them in a single layer on a baking sheet. Roast for 25-30 minutes until tender and caramelized, flipping once halfway through.
- Step 2: While beets roast, whisk together 2 tbsp maple syrup, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 1/4 cup olive oil in a small bowl until emulsified. Season with a pinch of salt and pepper.
- Step 3: Arrange 1 thinly sliced radicchio on a serving platter, top with warm roasted beets, drizzle with maple-Dijon dressing, and sprinkle with 1/4 cup chopped fresh parsley.
Frequently asked questions
How long does Radicchio and Roasted Beet Salad with Maple-Dijon Dressing take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Radicchio and Roasted Beet Salad with Maple-Dijon Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Radicchio and Roasted Beet Salad with Maple-Dijon Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Radicchio and Roasted Beet Salad with Maple-Dijon Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Radicchio and Roasted Beet Salad with Maple-Dijon Dressing vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to salads dish. We make it weekly.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
