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 (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)
  • 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. 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. 
  2. Arrange the beets, radicchio, and oranges on plates. Whisk the remaining olive oil into the balsamic vinegar in a small bowl. 
  3. Warm the dressing, drained raisins, and pine nuts in a small skillet and drizzle over the salad. 
  4. Season to taste. This is a wonderful mix of flavors.