Grilled chicory and beetroot

Grilled chicory and beetroot

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This colourful combination of grilled chicory teamed with whole beetroot in an orange juice and wholegrain mustard dressing can be served either warm or cold with hot or cold cuts of meat.

Pat Alburey

Serves: 4 

  • 4 large heads white chicory, about 150–175 g each
  • 3 tablespoons olive oil
  • 250g cooked baby beetroot
  • For the dressing
  • 1 orange
  • 2 tablespoons mayonnaise
  • 2 teaspoons wholegrain mustard
  • To garnish: chives, optional

Preparation:15min  ›  Cook:8min  ›  Ready in:23min 

  1. Preheat the griller to medium-high. Trim the chicory and cut the heads in half, lengthways.
  2. Put the chicory halves on the griller rack, cut side down, brush with half the olive oil and grill for 5 minutes, about 10cm from the heat. Turn the chicory, brush with the remaining oil, and grill for a further 3 minutes, or until the edges begin to char.
  3. Meanwhile, make the dressing. Squeeze 1 tablespoon juice from the orange and stir into the mayonnaise, then stir in the wholegrain mustard.
  4. Remove the chicory from the griller. Arrange, cut side up, in a serving bowl with the beetroot alongside. Drizzle the orange and mustard dressing over the top and garnish with the chives, if using.


good source of vitamins B group, E and folate.

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