Grilled radicchio, beet, and blood orange salad

Contributed by Preston Maring, MD

Grilled radicchio, beet, and blood orange salad
Every once in awhile I come back to Joyce Goldstein's Mediterranean Fresh for a salad idea. We had beets and oranges from the market as well as a stash of pine nuts and golden raisins. I picked up some radicchio and a really good salad was created. You can vary the colors of the beets and oranges you choose if you wish. Having grilled romaine before for a Caesar, it didn't sound too weird to grill radicchio. The fat in this recipe from the pine nuts and olive oil is at least "good" fat.

Servings: 4


  • 1 head radicchio, quartered, rinsed and drained
  • 2 big blood oranges or the equivalent of other oranges, mandarins, satsumas, or kishus, peeled, white pith removed and sliced, chunked or whatever
  • 4 small beets, cooked and sliced (directions below)
  • 1/4 cup pine nuts, toasted in a small skillet
  • 1/4 cup golden raisins, plumped by soaking in water or Marsala
  • 1 1/2 tablespoons balsamic vinegar
  • 5 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste


  1. To prepare the beets, roast them at 375 degrees wrapped in an aluminum foil packet until fork tender maybe up to an hour, peel when cool and slice thinly.
  2. Brush the radicchio with a little olive oil. You can grill it outdoors in season or using a stove top grill pan until the sides are browned a bit. 
  3. Arrange the beets, radicchio, and oranges on plates. Whisk the remaining olive oil into the balsamic vinegar in a small bowl. 
  4. Warm the dressing, drained raisins, and pine nuts in a small skillet and drizzle over the salad. 
  5. Season to taste. This is a wonderful mix of flavors.