Starter for 4 people
Main for 2 people
Preparation time: 20/25 minutes
1 Beetroot Candy
1 Beetroot Golden
1 Blue Meat Radish
1 Castelfranco Radicchio
1 French William Pear
Sea salt & Pepper
Peel the beetroots and the Blue meat Radish. Thinly slice. You can use a mandolin if you have one, otherwise use a sharp knife.
Separate and torn the leaves of the Castelfranco, wash and dry.
In a frying pan, heat some olive oil and honey, add the pear wedges and sauté until lightly browned, sprinkle with fresh thyme.
Once pan-fried, put the pear wedges on a plate and allow to cool for 5/10 minutes.
Put all the ingredients in a large bowl, season with sea salt and pepper, add olive oil.
You can also add some lemon juice if you want.
Toss everything together and enjoy!
If you want this recipe to be vegan, you can replace the honey with agave syrup!
You can also add some cheese, this salad will be amazing with our mozzarella di Bufala or Burrata!