Our summer bumper issue has been landing on your doorsteps this week. It’s packed full of goodies, including a delectable continental cake recipe from Vegan Italian Food: Over 100 Recipes for a Plant-based Feast. To beat the summer heat, we’ve got an additional recipe for you from the book – radicchio and beetroot salad, with a blood orange and balsamic dressing!This is an edited extract from Vegan Italian Food: Over 100 Recipes for a Plant-based Feast by Shannon Martinez, published by Hardie Grant Books. Available in stores nationally. Photography by Kristoffer Paulsen.

RADICCHIO AND BEETROOT SALAD
SERVES 4

This is a really visually appealing and tasty salad. It’s a fantastic addition to a large spread.

4 beetroots (beets), scrubbed
2 tbsp extra-virgin olive oil
3 thyme sprigs
150 ml blood orange and balsamic dressing
1 head radicchio, quartered, core removed
1 fennel, halved, core removed, finely sliced
1/2 bunch of parsley, leaves picked

Preheat the oven to 200˚C.

Rub the beetroots with the oil and some salt, then loosely wrap together in foil with the thyme sprigs. Bake for about 1 hour, or until a sharp knife can be pushed through a beetroot without much resistance.

While the beetroots are still warm, rub off the skins, then cut into rough wedges. Place in a large bowl and pour the dressing over the top. Toss well to coat.

Tear the radicchio wedges into uneven pieces and add to the beetroot.

Add the fennel to the bowl, along with the picked parsley leaves. Season with salt and pepper and toss well to coat.

BLOOD ORANGE AND BALSAMIC DRESSING
MAKES APPROX. 250 ML (1 CUP)

If you don’t have a blender, you can also make this dressing in a jar with a tight-fitting lid. Just throw everything in and shake for dear life.

zest and juice of 1 blood orange (approx. 70 ml), or you can use regular orange juice
1 tbsp dijon mustard
30 ml balsamic vinegar
1 tbsp brown sugar
1 garlic clove, finely grated
1 tsp salt flakes
1/4 tsp ground fennel
ground black pepper, to taste
125 ml (1/2 cup) extra-virgin olive oil

Add all the ingredients, except the olive oil, to a blender and blitz until well combined.

With the motor running, slowly incorporate the oil until emulsified. Season to taste.

Store in the fridge for up to 1 week.