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March 7, 2017

GRILLED: Caramelised Candy Beetroot & Radicchio di Castelfranco

by Julieta Lucca

Toasties are bit of an institution in this household...

There used to be a time when we'd have toasties every week, and let me tell you, we regret nothing.

For the first installment of our monthly column all about cheese toasties “GRILLED” – we bring you a perfect balance of sweet and salty.

Perhaps what’s best about this recipe is how we balanced out the fresh and floral sharpness of the Radicchio di Castelfranco with the gorgeous intensity of the Gorgonzola and the subtle sweetness of the caramelised candy beetroot.

And please, don’t hold back on the cheese, the more the better!

Shop Italian Radicchio at Ocado via Natoora



🕑 45 minutes

  • serves 2
  • Radicchio di Castelfranco
  • 4 slices Sourdough Bread
  • Butter
  • 1 tbsp rice malted syrup or brown sugar
  • 1 Candy Beetroot, thinly sliced (use a mandoline if possible)
  • 25g Gorgonzola
  • 70g Strong Cheddar (grated)
  • salt & pepper
  • 1 sprig of Fresh oregano (optional)


1. Begin by getting all the ingredients out, weighed and ready to be used. Preheat your oven to 200C as well as the Grill or Broiler setting and place the oven rack in the middle-top section of the oven. Line a tray with parchment paper and place it inside the oven to heat up. Make sure the Radicchio leaves are clean, pat-dried and ready to be used.

2. Take a pan, place it on top of the stove on a medium heat and add a tablespoon of butter and ½ tbsp rice malted syrup. Let it melt and mix together. Add as many slices of the thinly sliced beetroot as possible.

3. Let the beetroot slices cook and caramelise for 4 minutes on each side. They will shrink as they cook. Once done, take them out and set aside. You might need to do this in two batches. So use 1 tbsp butter to 1/2 tbsp rice malted syrup or sugar.

4. Assembling the toasties: Melt some butter and brush it on two slices of sourdough on both sides. Spread half the Gorgonzola cheese first, top it with the Radicchio leaves (note you can roughly chop it so the slices are scattered and it’s easier to eat), then the caramelised candy beetroot, followed by the grated cheddar and the second slice of buttered bread (with Gorgonzola spread on the inside). Feel free to grind some fresh black pepper on top of the toastie before topping with the second slice of bread.

5. Place the toasties on the – very very hot tray you were preheating in the oven. Put the tray in the oven, on the top rack to toast. Keep an eye on it as the grill / broiler setting tends to toast things very quickly. Re-adjust the tray to a lower rack if necessary. The cheese should melt and the bread should toast after the toastie has had 3 to 4 minutes on each side under the heat. So make sure you are timing it and you flip them over at the right mark to avoid it burning. Note you can make toasties the more traditional way, on a pan with lots of butter. This also produces great toasties. It’s up to you.

6. Serve straight up with a side salad or on their own with a napkin, because it’s about to get real messy in here.

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