Radicchio and Beet Noodle Salad

15 minutesServes 4
Radicchio and Beet Noodle Salad


  • 2 tbsp. fresh lemon juice
  • 1 tsp. sugar
  • ½ tsp. kosher salt
  • ¼ tsp. ground pepper
  • ½ c. loosely packed parsley leaves, chopped
  • ¼ c. extra virgin olive oil
  • 1 package beet noodles (approx. ½ lb.)
  • 1 small head radicchio, leaves separated
  • 2 oz. goat cheese, crumbled
  • ¼ c. chopped walnuts


Whisk together lemon juice, sugar, salt, pepper and parsley in a large mixing bowl. Add oil in a slow steady stream, whisking constantly to incorporate. Add beet noodles and toss to coat. Cover and chill for 1 to 4 hours.

Add radicchio leaves and toss to combine. To serve, arrange beet and radicchio mixture on platter and top with goat cheese and walnuts.