Green Pesto Gnocchi with radicchio salad
Radicchio and blood orange salad with beetroot, red onions 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 of olive oil, 1 tablespoon of 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 pluck the thyme leaves from 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 to taste.
4. pour the dressing over the salad and mix gently until all the ingredients are evenly coated with the dressing. Optionally, you can garnish the salad with additional thyme leaves. Serve immediately and enjoy!
The addition of beetroot not only gives this salad a beautiful colour, but also an earthy sweetness and added texture. The other ingredients harmonise beautifully and provide a balanced mix of flavours and textures. It goes wonderfully with our Green Pesto Gnocchi Bowl.