Baby Beet and Pea Tendril in Radicchio Cups

By: Hannah Lee Leidy

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Serves 4

  • 1 pound baby beets
  • 2 tablespoons olive oil
  • Salt and pepper
  • 4 cups pea tendrils
  • Lemon vinaigrette (recipe follows)
  • 4 radicchio leaves

Preheat oven to 350 degrees. Toss beets with olive oil, salt, and pepper, and place on a baking sheet. Roast until fork tender. Once cool, peel and quarter beets and place in a large bowl. Add pea tendrils and lemon vinaigrette to taste. Serve beets in individual radicchio leaves.

Lemon Vinaigrette

1 shallot
1 garlic clove
1 tablespoon dijon mustard
Juice of ½ lemon
1 cup olive oil

Place all ingredients except oil in a blender and pulse to combine. With blender running, slowly add olive oil until emulsified.


Kiawah River

Kiawah River is a new 2,000-acre waterfront community on Johns Island, encompassing 20 miles of shoreline, a 100-acre working farm and abundant green space. The community will combine residential, retail and hospitality offerings and features custom and semi-custom homes with finely-craftedsea islands architecture.


  • From Ryan Sullivan, Harvest Catering, Charleston

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