Roasted Radicchio and Beet Salad with Maple-Glazed Walnuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant autumn salad where caramelized roasted beets and bitter radicchio are balanced by sweet maple glaze and toasted walnuts, finished with a bright lemon vinaigrette. This mediterranean-inspired salads (gluten-free, vegan) ready in about 45 minutes pairs heads radicchio, medium beets, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium peeled and cubed beets with 1 tbsp olive oil, 1 tbsp maple syrup, salt, and black pepper. Roast for 25 minutes until tender and caramelized.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts and cook for 2-3 minutes until golden, stirring frequently.
  3. Step 3: Toss 2 heads torn radicchio with zest and juice of 1 lemon, 1 tbsp red wine vinegar, and remaining 1 tbsp maple syrup. Add roasted beets and toasted walnuts, and toss gently to coat.

Frequently asked questions

How long does Roasted Radicchio and Beet Salad with Maple-Glazed Walnuts take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Radicchio and Beet Salad with Maple-Glazed Walnuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep heads radicchio from drying out.

Can I substitute ingredients in Roasted Radicchio and Beet Salad with Maple-Glazed Walnuts?

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 Roasted Radicchio and Beet Salad with Maple-Glazed Walnuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Roasted Radicchio and Beet Salad with Maple-Glazed Walnuts gluten-free?

Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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