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Radicchio, beet and onion with whole grain mustard

My adventure with beets started in Texas. That’s where I began exploring greens, beets and goat cheese together. This dish boasts a lot of powerful flavors, and health benefits, while at the same time providing these subtle hints of earth from the beets, sweetness from the yams and a great nutty flavor from the walnuts that contrast well with the onions and whole grain Dijon.

Great for a picnic of fresh whole grain bread, hummus  and a glass of Riesling.


  • Sherry vinegar – about 1 tbsp
  • Red wine vinegar – about 2 tbsp
  • Extra virgin olive oil – about 3 tbsp.
  • Whole grain Dijon mustard – about 2 tbsp.
  • Walnuts, about a half cup chopped
  • Cilantro one handful roughly chopped
  • Sweet potato roasted, sliced & quartered
  • Beets roasted, sliced & quartered
  • Radicchio roughly chopped
  • Red & white onion sliced and roughly chopped


  1. Mix all ingredients in a bowl.
  2. Chill for 30 minutes or overnight.
  3. Serve or portion out and freeze for lunches.
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  1. I took this salad to a Break the Fast dinner last night and everyone loved it. I made the following changes to the recipe: I put the cut radicchio in an ice bath for approx. 10 minutes prior to using, to remove some of the bitterness. I always do this when radicchio is the main ingredient. It also help crisp it up a bit. Also, I substituted golden beets for the red, to add color, and peeled them with a vegetable peeler cut them up prior to roasting which eliminated a lot of mess (thank you, Ina Garten!). I substituted goat cheese for the feta and added toasted pine nuts before serving. I made a mustard vinaigrette with champagne vinegar instead of red wine vinegar. It still had a nice punch from the dijon but just a bit mellower than with r.w. vinegar. The crunch of the radicchio, combined with the chewy tooth of the farro, is fantastic. Everyone wanted the recipe and I will definitely be making this again!

    • Oh wow! Thanks for sharing the tweaks, that sounds fantastic!!

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