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Recipe Collection

Beetroot, Radicchio & Savoury Granola Salad

Chloe Hardwick — You Bring The Wine — 2020

This sort of salad can be served with some slow-cooked meats, maybe a chunky fillet of fish, but I would argue that they really don’t need any big additions. However, true to the You Bring The Wine brand, I would hold that it’d be a real shame not to serve up some toasted bread to mop up any drizzle of dressing escaping from the leaves onto the plate.

Serves: 4

Prep time: 10 minutes
Cook time:  30-40 minutes

Photography: Chloe Hardwick
Styling: Elena Silcock

Season: Winter


For the salad
200g radishes, finely sliced
1 lemon
1 head radicchio
1 head red chicory
200g pack cooked beetroot
3 tbsp olive oil
1 tsp horseradish
1 tsp honey
75g hard ricotta or pecorino, shaved

50g black olives, pitted and halved
Dill and chives, to serve

For the savoury granola
50g oats
50g hazelnuts, roughly chopped
1 tbsp sesame seeds
1 tbsp olive oil
1 tbsp maple syrup


  1. Make the savoury granola. Heat the oven to 160°C/140°C fan/gas mark 3. Toss all the ingredients together in a bowl along with a big pinch of salt and pepper, then tip onto a baking sheet lined with baking paper. Toast for 30-40 mins until golden and crisp. Set aside to cool.

  2. Toss the radishes with the juice from half of the lemon. Add a pinch of salt and set aside to lightly pickle. Pull the leaves from the radicchio and chicory from the stalk and tip into a bowl.

  3. Cut a small snip into the beetroot packet and tip 2 tbsp of the red juice into a small jug or mug. Drain the rest, then slice the beets into wedges and add to the bowl.

  4. Add the olive oil, horseradish, honey and the juice from the remaining lemon half to the jug or mug with the beet juice. Season well and whisk to create a dressing. Taste and adjust, adding a little more lemon juice or honey to taste.

  5. Add the olives and most of the cheese shavings to the large bowl, along with a scattering of the herbs and the pickled radishes. Add the dressing and toss well. Tip onto a large plate, scatter with the remaining herbs and cheese shavings. Top with the savoury granola and serve.

Read more: You Bring The Wine

Ellie started her newsletter You Bring The Wine back in December 2020, gifting us with crazy good, easy and delicious recipes. Throw in a healthy dose of kitchen tips, good humour and photography by Chloe Hardwick, it’s the kind of stuff we genuinely want piling up in our inbox.

— about the author

Food writer, stylist and recipe developer Elena began her career at BBC Good Food, before later moving to Copenhagen to spend time working at Lille Bakery. After coming back to London, she launched her newsletter You Bring The Wine alongside photographer Chloe Hardwick, filled with bright, seasonal, deliciously creative recipes.



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