- 2 tbsp lemon juice, freshly squeezed
- 1 tsp sugar
- ½ tsp kosher salt
- ¼ tsp freshly ground pepper
- ½ c loosely packed parsley leaves, chopped
- ¼ c extra virgin olive oil
- 1 pkg beet noodles (about 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 1-4 hours.
Add radicchio leaves and toss to combine. To serve, arrange beet and radicchio mixture on platter and top with goat cheese and walnuts.
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