Green Pesto Gnocchi with Radicchio Salad
Salad of radicchio and blood orange with beetroot, red onion and fresh herbs
Ingredients:
1x Green Pesto Gnocchi, 1 head of radicchio, 2 blood oranges, 1 small red onion, 1 beetroot (cooked and peeled), a handful of fresh thyme, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, salt and pepper to taste
Instructions:
1. Wash the radicchio and cut into bite-sized pieces. Peel the blood oranges and onion and cut into thin slices. Cut the beetroot into small cubes and pick the thyme leaves off the stalks.
2. Mix the radicchio, blood oranges, red onion and beetroot in a large salad bowl.
3. In a small bowl, mix together the olive oil, balsamic vinegar and fresh thyme leaves. Season with salt and pepper.
4. Pour the dressing over the salad and gently mix until all ingredients are evenly coated with the dressing. Optionally, garnish the salad with additional thyme leaves. Serve immediately and enjoy!
The addition of beetroot gives this salad not only a beautiful colour, but also an earthy sweetness and extra texture. The other ingredients harmonise beautifully, providing a balanced mix of flavours and textures. It goes wonderfully with our Green Pesto Gnocchi Bowl.