Beet, Heirloom Tomato & Apple Salad over Radicchio & Butter Lettuce with a Tangy Honey Chia Dressing

Let me start out by saying that this got full approval from one housemate, and a “Meh” from my boyfriend.  I attribute that review based on the inherent bitterness of Radicchio (similar to Arugula) and the earthy-ness of Beats.  So if you’re not into those things, I suggest not making this salad, or at least change up the greens to something more mild.

However, if you are, this salad is full of sweet tangy flavor, and makes for a beautiful presentation, if you’re trying to impress anyone 🙂RoastedBeetSaladRadicchioIngredients for Salad

  • 1 Head of Radicchio
  • 1 Head of Butter Lettuce
  • 2 Beets Raw or Roasted – thinly sliced (if you roast the beets, reserve the juice they let off while they Roast!)
  • 2 Heirloom Tomatos – Chopped
  • 1 Apple – Chopped

Ingredients for Tangy Honey Chia Dressing

  • .5 T Chia Seeds
  • 1 T Honey
  • 1.5 T Apple Cider Vinegar
  • Water (as needed)
  • Optional: Juice reserve from Roasted Beet


  1. Clean your lettuce, leave the Radicchio leafs whole, but chop up the butter lettuce.  Plate the Radicchio down first in a circular fan, and top with chopped Butter Lettuce.
  2. Next plate your beets, topped with chopped tomato and apple.
  3. Now for the dressing: Blend all dressing ingredients together except the chia seeds.  Once blended add in the chia seeds and stir and chill for 5 – 10 minutes, or until the chia seeds have puffed out.  Mix well to separate any chia clumps that may have formed.
  4. Dress your salad and serve!

If you’re not going for presentation points, just combine everything in a large bowl and toss.  You can also chop up the beats smaller so they’re a little easier to eat!