Radicchio and Watercress Salad with Beets and Pecans


A definite departure from the ordinary salad.  The savory vinaigrette pairs perfectly with this combination of Radicchio, Watercress, Roasted Beets and Pecans.


Coconut Balsamic Viniagrette:


  • 3 Tablespoons Coconut Vinegar
  • 2 teaspoons Balsamic Vinegar
  • A few grinds of salt and pepper
  • 1 teaspoon Dijon mustard
  • 1 garlic clove put through a garlic press or minced
  • 10 tablespoons extra virgin olive oil


FOR THE SALAD:

  • 1 large beet roasted, peeled and sliced thin 
  • 1 bag of watercress, de-stemmed
  • 1 small head of radicchio.  Remove outer leaves, quarter then slice thin chiffonade-style.
  • 1/2 cup pecans - I use Green Valley Natural Pecans 
  • a few tablespoons of parmesan cheese

  • PREPARATION

    1. Mix together ingredients for viniagrette and set aside.
  1. Heat oven to 400.  Roast beet for approximately an hour.  Rub the beet with avocado oil (high heat oil) and place on parchment paper in a glass pan; cover with aluminum foil.
  2. Once the beet has cooled.  Slice thinly and toss with a couple tablespoons of the prepared viniagrette.
  1. In a salad bowl combine radicchio, watercress, pecans and beets.  Add a couple tablespoons of ground parmesan cheese and combine.  Toss entire salad with with a few more tablespoons of the viniagrette.  Serves 4.

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