Salads

Lettuce Hearts with Radicchio and Beetroot in Currant Buttermilk Dressing

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 lettuce heart (s)
  • 0.25 ¼ radicchio
  • 2 scoops beetroot, cooked
  • 1 spring onion (s)

For the dressing:

  • 2 tablespoon vinegar (currant vinegar)
  • 1 tablespoon oil
  • 100 ml buttermilk
  • 1 pinch (s) sugar
  • Salt and pepper
  • some chives
Lettuce Hearts with Radicchio and Beetroot in Currant Buttermilk Dressing
Lettuce Hearts with Radicchio and Beetroot in Currant Buttermilk Dressing

Instructions

  1. Finely chop the lettuce hearts and radicchio and wash. Finely chop or dice the cooked beetroot. Wash and cut the spring onions. Make the dressing from the ingredients and season to taste.
  2. First put the fine lettuce heart strips in a bowl or on a plate, then place the radicchio strips on top. Now place the beetroot slices or cubes on top and pour the dressing over them. Finally, pour the spring onion rings on top.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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