Radicchio and Beet Noodle Salad

15 minutesServes 4
Radicchio and Beet Noodle Salad


  • 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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