15 min prep time
1 hr cook time
Nuts for Life - Radicchio, beetroot, orange and candied walnut salad



  • 3 medium sized beetroot, trimmed and scrubbed
  • 2 tbsp olive oil
  • 1 head of radicchio
  • 1 handful rocket leaves
  • 1 orange, peeled and cut into segments


  • 1/4 cup extra virgin olive oil
  • 2 tbsp wholegrain mustard
  • 2 tbsp red wine vinegar
  • Salt and pepper to taste


  • 1 cup candied walnuts


  1. Preheat oven to 200C.
  2. Rub the beetroot with the olive oil and wrap in foil.
  3. Pop in the oven and cook until tender (around 45 mins - 1 hour).
  4. Once the beetroot is cool enough to handle, unwrap and cut into quarters.
  5. Trim and wash the radicchio then separate and arrange the leaves in a serving bowl or platter. Add the rocket, orange and beetroot and gently toss to combine.
  6. Whisk together the dressing ingredients and drizzle over the salad.
  7. Add the walnuts and serve.


This recipe serves 4 people, as a side dish. With so much colour, texture, flavour and deliciousness, this salad shines bright on any table! Serve alongside a rich braised meat dish, or on its own with a good crumbling of feta or goat’s cheese and a few hunks of warm sourdough bread.


Recipe courtesy of Sophie Hansen.
Nutrients per serve
Energy 1,671kJ
Protein 4.7g
Fat 35g
Saturated fat 4g
Carbohydrate 17.4g
Sugars 17.1g
Dietary fibre 4.5g
Sodium 187mg

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