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Beet Red Radicchio Salad with Microgreens

What is your go-to salad? Does it change with the seasons? It should! Part of creating easy, unique salads is checking in on Mother Nature and seeing what she’s got growing each season. Those ingredients will help pave the way for a salad that’s both craveable and memorable.

Our Beet Red Radicchio Salad was built with a focus on color. Deep, rich reds meet ripe greens to create a symphony of colors and textures. If you haven’t tried our Micro Beets, now is the time! They are larger than our average microgreens and have a beautiful coupling of red and green stems that stretch into bright red leaflets. These make a statement on your plate, no matter what you decide to make.

Another focus of this salad is a handmade dressing. Turning to the produce aisles and seeing what’s in season this spring, we chose ripe red blood oranges for their heavenly aroma and pinkish juice. It makes the perfect base for any dressing. We add our Micro Broccoli to sneak in both vibrant color and antioxidant superfood level nutrition. Imagine getting your daily requirement in one serving!

Another reason we love this salad is it is fast, easy and economical to make. Bring it to your next gathering and serve it with tongs or as a light appetizer, using each lettuce cup as its own portion. This recipe is also mindful of guests with dietary restrictions, qualifying as gluten-free, Non-GMO, and vegan!

We are inspired by the colors of Spring in this salad, including neon greens, bright pinks and gorgeous reds. It’s nothing short of edible art! The delectable dressing is also well thought out, bringing a fresh sweetness to the mildly bitter radicchio leaves and balancing the deeper cheese and nut flavor notes.  



1 head radicchio

6-8 red radishes

1/4 cup pignoli (pine) nuts

1/2 head baby red butter lettuce

1/4 cup Parmigiano Reggiano (shredded is okay, brick is best to shave!)

1 tbsp orange zest

1/2 cup Micro Beets



1/2 cup extra virgin olive oil

1/4 cup fresh squeezed orange juice

1/4 cup red wine vinegar

1 tsp kosher salt

1/4 tsp black pepper

1/2 cup Micro Broccoli, minced



Start with the dressing:

  1. Mince the Micro Broccoli

  2. In a bowl squeeze one orange (=1/2 cup)

  3. Add the red wine vinegar and olive oil

  4. Add salt & pepper

  5. Toss in the minced Micro Broccoli and give it a good whisk

  6. Set aside

For the salad:

  1. Core the radicchio

  2. Thinly slice the radishes

  3. At the stove, in a medium skillet, sauté the pignoli nuts (they will brown quickly so watch carefully!)

Time to plate up your salad! This salad is best served on a plate versus a bowl.

  1. Lay down the radicchio leaves

  2. Lay the baby red butter lettuce inside each lettuce cup

  3. Sprinkle with radish slices

  4. Add pignoli nuts

  5. Add as much vinaigrette as you like!

  6. Add your Parmigiano Reggiano (shaved or shredded)

  7. Zest orange rind

  8. Top with our Micro Beets and enjoy!

Stay Delicious! With BrightFresh® Microgreens.

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