Radicchio Cups with Chioggia Beetroot & Orange
Author: 
Recipe type: Starter
Prep time: 
Total time: 
Serves: 2
 
Pull together February's finest seasonal produce to create this elegant starter for valentines day or any day! Radicchio cups filled with shards of marinated candy stripped beetroot, orange segments and finished off with pink amaranth micro leaves
Ingredients
  • 1 small Chioggia (candy striped) beetroot
  • 1 orange (Cara Cara, blood or regular)
  • 2 large outer leaves from a medium sized Chioggia radicchio
  • ~80g ricotta, whipped feta*, or cashew cheese for a vegan alternative
  • 20g pine nuts, toasted
  • Handful amaranth leaves (or use cress)
  • Extra virgin olive oil
  • Sea salt, coarse ground black pepper
  • Balsamic vinegar to finish
Instructions
  1. Peel the beetroot, and either grate or cut into thin strips with a sharp knife (julienne). Add a tsp of olive oil or enough to lightly coat. Season with a pinch of salt.
  2. Top and tail the orange, slide a knife around the edge to remove the peel, then slice out the segments from the membrane (supreme). Squeeze the juices from the orange membrane out over the beetroot. Massage this and the oil lightly into the beetroot for a few moments. Leave sit in the dressing for up to 10 minutes to soften up.
  3. Place a large radicchio leaf on a plate, heap in your beetroot, arrange your orange segments on top and add 3-4 spoonfuls of cheese (quenelle with 2 spoons if you can). Scatter over the pine nuts, carefully add the amaranth leaves and finish with a pinch of black pepper.
  4. Serve immediately and finish with a sweet drizzle of balsamic if you like.
Notes
*To make the whipped feta whisk together equal quantities (40g each) of crumbled feta cheese with Greek Yoghurt and add a tsp of lemon juice or vinegar
Recipe by Ceri Jones Chef at https://cerijoneschef.com/radicchio-cups-chioggia-beetroot-orange/