I recently made this Blood Orange, Radicchio & Roasted Beet Salad with Crunchy Buckwheat Recipe, and I can honestly say it’s one of the most refreshing salads I’ve tried in a while. The combination of earthy roasted beets, slightly bitter radicchio, and juicy blood oranges makes every bite exciting.
Adding crunchy buckwheat and creamy feta takes it to another level. I love how colorful this dish is—it’s almost too pretty to eat! Let me walk you through how I made it and why it works so well, especially if you enjoy comforting dishes like this easy-baked-potato-soup-recipe.
Ingredients
Here’s what you’ll need to make this vibrant salad:
- 1 bunch beetroots, leaves and stems removed and sliced in half – fresh beets roast beautifully and retain sweetness.
- 2 tbsp extra virgin olive oil – gives richness and helps roast the beets evenly.
- 2 sprigs fresh rosemary – adds aromatic depth to the beets.
- 1 tsp salt – enhances natural flavors.
- ¼ tsp black pepper – balances the sweetness.
- 2 cups radicchio leaves, chopped finely – gives a slight bitterness that contrasts the sweet elements.
- 1 handful fresh parsley, roughly chopped – adds freshness.
- 1 handful fresh mint leaves, roughly chopped – a refreshing note.
- 1 cup radishes, finely sliced – provides crunch and peppery flavor.
- 2 blood oranges, peeled and sliced – their sweetness and vibrant color make the salad pop.
- ¼ cup pickled red onion – gives tang and a hint of acidity.
- ⅓ cup toasted buckwheat groats – adds a nutty crunch.
- ⅓ cup feta, crumbled – creamy, salty finish.
Note: Serves 2-3
Honey Mustard Dressing
- 1 clove garlic, crushed – for a subtle kick.
- 1 tbsp honey – balances the acidity of the vinegar.
- 2 tbsp white wine vinegar – brightens the salad.
- 1 tsp Dijon mustard – emulsifies and adds tang.
- 2 tbsp extra virgin olive oil – smooths the dressing.
- ¼ tsp salt – brings all flavors together.
- ¼ tsp black pepper – mild heat.
Variations
You can tweak this salad based on dietary needs or flavor preferences:
- Use dairy-free feta or omit cheese for a vegan option.
- Swap honey for maple syrup to make it vegan.
- Add toasted walnuts or pecans for extra crunch.
- Try arugula instead of radicchio for a milder green.
- Sprinkle pomegranate seeds for an extra burst of color and sweetness.
- , or enjoy hearty baked dishes like stuffed-bell-pepper-casserole-recipe alongside it.
Cooking Time
- Prep Time: 7 minutes
- Cooking Time: 30 minutes
- Total Time: 37 minutes
Equipment You Need
- Baking dish – for roasting beets evenly.
- Mixing bowls – for tossing salad ingredients and making dressing.
- Whisk – to emulsify the dressing.
- Knife and cutting board – for slicing vegetables and oranges.
- Measuring spoons and cups – for accurate ingredient portions.
How to Make Blood Orange, Radicchio & Roasted Beet Salad with Crunchy Buckwheat Recipe?
Roast the Beets
I preheated my oven to 180°C and tossed the beets with olive oil, rosemary, salt, and pepper. Roasting for about 30 minutes until tender caramelizes them beautifully. Once done, I set them aside to cool slightly.
Prep the Salad Base
While the beets roasted, I chopped radicchio, parsley, and mint, then added radish and blood orange slices to a large bowl. I gently tossed everything so the ingredients were evenly combined without bruising the oranges.
Make the Dressing
In a small bowl, I combined garlic, honey, vinegar, Dijon mustard, olive oil, salt, and pepper. Whisking until smooth and slightly thickened ensures the flavors are well blended. I set this aside until assembly.
Assemble the Salad
I layered the roasted beets over the greens and added toasted buckwheat, pickled onions, and crumbled feta. Drizzling the dressing just before serving keeps the buckwheat crunchy and the salad fresh.
Additional Tips for Making this Recipe Better
From my experience making this salad, here’s what I do to enhance it:
- I always roast beets with their skin on to lock in flavor, peeling after roasting.
- I toast buckwheat groats lightly in a dry pan for extra crunch.
- I slice blood oranges thinly to prevent the salad from being overly juicy.
- I make the dressing ahead and keep it in the fridge; it tastes even better after an hour.
- I serve the salad at room temperature for the best flavor and texture.
How to Serve Blood Orange, Radicchio & Roasted Beet Salad with Crunchy Buckwheat Recipe?
I love presenting this salad on a large platter to show off the vibrant colors. Garnishing with extra fresh herbs or a sprinkle of toasted seeds adds a professional touch. Pairing it with crusty bread or grilled protein makes it a complete meal.
Nutritional Information
This salad is as healthy as it is beautiful:
- Calories: ~250 per serving – perfect for a light lunch or side dish.
- Protein: 6g – thanks to feta and buckwheat.
- Carbohydrates: 28g – natural sugars from beets and oranges.
- Fat: 12g – mostly healthy fats from olive oil and feta.
Make Ahead and Storage
Storing: You can keep leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate to maintain crispness.
Freezing: I don’t recommend freezing this salad as fresh greens and oranges lose texture when thawed.
Reheating: Serve cold or at room temperature; no reheating needed.
Why You’ll Love This Recipe?
Here’s why this salad has become one of my favorites:
- Easy to prepare in under 40 minutes – perfect for weeknights or entertaining.
- Packed with flavor – sweet, tangy, earthy, and slightly bitter.
- Nutrient-rich – antioxidants from beets and blood oranges.
- Versatile – vegan, dairy-free, or gluten-free adaptations are easy.
- Eye-catching – the colorful ingredients make it a showstopper for any table.
This recipe combines vibrant colors, bold flavors, and satisfying textures, making it a standout salad for any occasion. Every bite is a mix of sweet, tangy, and crunchy, which keeps me coming back for more. I highly recommend giving it a try if you want a salad that’s both healthy and visually stunning.