Celtuce Salad

One Stalk Celtuce

One Head Chioggia Radicchio

Three Beets, halved and cut into 1/4 inch slices(if the beet is especially large in diameter, quarter it before slicing)

Sunflower Oil


1/3 cup chopped roasted hazelnuts of other nuts, or sunflower seeds

1/3 cup raisins

Dash Balsamic Vinegar


Coat beet slices in oil and sprinkle with salt.  Roast in an oven preheated to 425 degrees, stirring occasionally, until cooked tender but slightly crisped on the edges, about 30 minutes.

Meanwhile, peel and slice the celtuce and shred the radicchio.

Mix all ingredients except vinegar.  Add salt, then vinegar, to taste.  

In this recipe there are many distinct flavors to complement the strong chicory flavor of the radicchio.  It is also a very pretty salad for your autumn dinner table.  Serves 4.