Roasted Beet and Radicchio Salad with Wild Rice and Tangerines |

Roasted Beet and Radicchio Salad with Wild Rice and Tangerines

Hi Friends! I’m back after a bit of a blogging break.

So first things first, Happy New Year!!!

How’s your 2018 turning out so far? Are you excited, scared, lukewarm? Did you set any new intentions or goals for yourself?

I always like the fresh start that a new year provides. And while I don’t make resolutions, per se, I do enjoy letting my thoughts center and solidify more deeply on what I hope to accomplish in the next cycle.

This year, I’ve got some big changes coming up on Floating Kitchen. The most immediate and noticeable change that will be happening is a complete website redesign. I’m working with Purr Design on a shiny new logo and custom website (both of which are much needed and long overdue at this point), and we expect to launch sometime mid-February. I’m excited to give the blog a facelift. And to be able to provide YOU with a more user-friendly experience!

The second major thing that’s happening is a move and a new business spin-off. I’m not ready to reveal too many specifics yet, but let’s just say that Floating Kitchen will eventually be an actual place that you can come and visit. I hate to keep you hanging with the lack of details, but I promise to share more about this new project as soon as I’m able too. In the meantime, be sure to keep up with my Instagram stories, because I’m going to be posting some sneak peaks here and there over the course of the next few months. Maybe you’ll catch a glimpse of what’s to come!

But enough about all this stuff. Let’s talk about this Roasted Beet and Radicchio Salad with Wild Rice and Tangerines.

Roasted Beet and Radicchio Salad with Wild Rice and Tangerines |

Isn’t it a total looker? Yeah, I think so too. Packed with some of my favorite ingredients (I’m obsessed with golden beets these days!), all the colors of the rainbow and a variety of tastes and textures, it’s a salad that doesn’t feel like a salad. So whether you’re trying to stick to a dieting resolution, or you just like beautiful, delicious and nourishing food, this recipe is for you.

Wild rice is one of those grains that I tend to forget about. I typically reach for quinoa (or just omit the grains all together). But in the recent weeks, I’ve discovered a new love and appreciation for wild rice. It has a hearty “chew”. And it helps to make my salads feel more substantial, which is something I think is important during the cold weather months. No one wants a sad plate of limp greens in the middle of January. So stand with me and just say “NO!” to wimpy salads!

Roasted Beet and Radicchio Salad with Wild Rice and Tangerines |

Radicchio is another ingredient that I don’t use very often, so I took a few cues from this genius recipe on Food52 and roasted half of it, while keeping the other half raw. It cuts down on some of the bitterness of the radicchio, but still allows for a few fresh, crunchy bites. Definitely a technique worth trying out!

If you’re looking for more way to use January produce, check out the links below to see what recipes some of my blogging friends have created this month. And join us in eating seasonally by sharing your #eatseasonal recipes on social media!



Roasted Beet and Radicchio Salad with Wild Rice and Tangerines

Roasted Beet and Radicchio Salad with Wild Rice and Tangerines

At a Glance:
Yield: 2-4 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


For the Salad:

  • 1 lb golden beets (medium sized), peeled and trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 head radicchio, chopped
  • 1 cup cooked wild rice
  • 1/2 cup fresh parsley, chopped
  • 1/3 cup sliced almonds
  • 2 tangerines, peeled and segmented
  • Thinly shaved pecorino cheese

For the Dressing:

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh squeezed tangerine juice
  • 2 tablespoons peeled and minced shallots
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper


  1. Pre-heat your oven to 425 degrees.
  2. Tear off a large piece of aluminum foil and fold it in half to double it. Add the beets to the aluminum foil, then drizzle them with the olive oil and sprinkle with the salt and black pepper. Fold up the edges of the aluminum foil to create a packet for the beets, then place this packet directly on the oven rack in your pre-heated oven. Roast the beets until they can be easily pierced with a small paring knife, about 50-60 minutes. Carefully remove the packet from your oven and let the beets cool slightly. Slice the cooled beets into wedges. Set aside.
  3. Meanwhile, make the dressing by whisking together all the ingredients until well combined. Set aside.
  4. Toss about half of the chopped radicchio with 1 tablespoon of the dressing. Spread this out onto a rimmed baking sheet and roast in your pre-heated oven for 5 minutes. Remove and set aside.
  5. Add the remaining radicchio, wild rice, parsley, almonds and tangerines to a large bowl. Drizzle with the remaining dressing and toss gently to combine. Then fold in the roasted radicchio and beets.
  6. Divide the salad between plates/bowls. Top with some shaved pecorino cheese. Serve immediately.

January Eat Seasonal Recipes

Flavor the Moments — Roasted Butternut Squash Fajitas with Pomegranate Guacamole

Letty’s Kitchen — Vegetarian Greek Egg Lemon Soup with Orzo

Joy Food Sunshine — Roasted Sweet Potato and Black Bean Vegetable Tacos

Healthy Seasonal Recipes — Roasted Garlic Cheddar Soup







28 comments on “Roasted Beet and Radicchio Salad with Wild Rice and Tangerines”

  1. You sound like you’ve got an exciting year ahead Liz and I can’t wait to see your new blog design next month! I’ve got some radicchio growing in my garden now and I can’t wait to try this beautiful recipe when it’s ready!

    • Oh how exciting! The thought of a garden is so far from my mind right now – we are buried with snow and in a deep freeze!

  2. So exciting Liz! Can’t wait to get the full scoop! I always try to start the year off on a healthy note! Especially after all the indulging around the holidays. This salad looks like the perfect thing to get me on the healthy track!

  3. This salad is so vibrant! Good luck with the blog redesign—so excited to see it!

  4. I really want this for lunch!

  5. Such awesome colors and sounds sooo tasty!!

  6. Excited to follow you with the new changes–redesign!! and a more than virtual Floating Kitchen. This salad looks awesome–Saving for later. Wild rice doesn’t fall in the grain list–it’s a grass! All the more better for some folks.

  7. Happy New Year and welcome back from your blogging break! This is a gorgeous salad! Looking forward to seeing the blog redesign and hearing what you have planned!

  8. I’m so excited to see the new site and to hear all about your new business venture! I’ll be stalking you on Insta stories in the meantime 😉

    This salad…my eyeballs are swooning!!

  9. I’m so excited for these changes, ack! I think a plan to see the new place should be in the works this year! xoxo

  10. OMGeee you’re keeping me in suspense, LIZ!!! I’m so excited to see what you and Purr have designed and to find out your big news! OMGeee! Now, this salad is simply stunning and I’m SO in love with wild rice. It has an Earthy flavor, scrumptious texture and makes the house smell amazing. I’ll have to use that genius tip too.. thank you for passing it along! xo Gorgeous work Liz.. and I’m on pins and needles!! xo

  11. Lovin’ the colors of this salad!!

  12. I made a salad with raddicho the other day and my 9 year old actually spit it out! Ha ha. She was like what is THIS!?? I love it on the other hand. I’ll have to try the half roasted trick to see if that helps. How exciting about an actual physical space/something. And yay to a new design for your site. So many things to celebrate in 2018!

  13. Gorgeous and perfect new year eats!

  14. I really want this for lunch!

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