top of page


Chef Marco Porceddu: Insalata di barbabietola - Beet Salad

Serve: 4

Difficulty: 1 out of 5

Cook time: 10

Prep Time:30 min


4 small fresh yellow beets, peeled

4 small fresh red beets, peeled

1/4 cup sugar

1/2 cup white wine vinegar

1 tbs EVO

1/4 cup caramelized walnuts

1/2 cup radish sprouts

Gorgonzola cheese


Fresh thyme / marjoram

Prepare boiling water with sugar and vinegar.

Cook the beets to al dente separately

When done place the yellow and red beets in separate bowls and let cool

When cool, add some olive oil and some vinegar to taste

Add fresh thyme / fresh marjoram

Salt and pepper to taste

Place in the refrigerator for about an hour

Plate in a round white plate or bowl add some of the juices, the walnuts and the gorgonzola cheese

Chef Tips

Add little honey when beets are still warm if not sweet enough

Wine Pairing:



California late harvest Sauvignon Blanc

bottom of page