| Autumn plate with radicchio, beetroot and avocado
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Autumn plate with radicchio, beetroot and avocado

All summer I’ve been eating raw salads and I am definitely addicted. However, now that the seasons are changing and as we are slowly getting into fall, I was craving something a little different, perhaps darker colors, some freshness but something a little warmer. And I had to do whit what I have in my organic vegetable baskets because these are fresh, organic and local products so whether I am inspired or not, I have to use the produce that I have (the avocado is not local). And this is when I thought, why not cook my radicchio to make it a little different. Cooked and wilted, it truly resembles autumn leaves and the beet roots are just always so rich in color and flavor that these were a given.

Ingredients (1 individual portion): 

  • Half a small radicchio
  • 2 small beetroots
  • One big handful of parsley
  • One egg
  • Half of a small avocado
  • Sauce:
  • 1 ½ tsp tahini
  • 1 tsp. miso
  • Juice from half a lemon
  • Water to thin out


  • Wash and trim 2 small beet roots (It is wise to cook more beetroots and keep the others refrigerated for further use as your oven will be running at high temperature for a while). Do not dry the beets after washing, it is good if they are still a little wet. Rub them with a drop of olive oil and wrap them in foil paper. Depending on their size, you will want to cook them in the oven for about 40 minutes for very small ones and up to 1 hour or more for larger ones. Once you can pierce them with a fork, they are ready. Remove from oven, open foil and let cool until you can handle. Once they have cooled, the skin should come off easily and you can slice for the salad.
  • To make the soft boiled egg, put the egg in a small pan with a lid and cover with cold water. Bring to a boil. When the water is boiling, turn off the heat and wait 5 minutes. After 5 minutes, rinse in cold water to stop the cooking process. Gently crack the egg on the counter and peel off the skin. Slice in 2 with a sharp knife so you can get a clean cut.
  • For the radicchio, in the same 400 degree oven, cut half the radicchio into 2 wedges. Drizzle with a little olive oil and sprinkle with coarse sea salt. Put into oven for approximately 10 minutes. Once the radicchio has browned but not burned, remove from the oven and arrange on a plate.
  • On that same plate, arrange parsley, sliced beets and sliced avocado.
  • To make the sauce, mix tahini with lemon juice. When the paste is smooth, add the miso and mix again to smooth out. Add water slowly to bring to desired texture. I added approximately 2 to 3 tablespoons.
  • Place the egg on top of the plate and drizzle all over with the sauce. Enjoy with a knife and fork making sure to get bites that include all foods!!
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