Radicchio boats with beetroot, goat’s cheese & candied walnuts

The radicchio season is coming to an end. There are just enough of these beauties left (radicchio di treviso) here at the farm to whip up some seasonal canapes. This recipe is really just a suggestion… You can use the gorgeous radicchio leaves as a vessel for many different fillings! Pretty much any cheese left over from your Christmas cheeseboard, combined with a tasty chutney would be great.

Makes 24 canapes (approximately)

For the candied walnuts:
80g walnuts (halves or whole)
3 tablespoons granulated sugar
pinch of sea salt
1/4 teaspoon paprika
1/4 teaspoon chilli flakes or chilli powder (more or less depending on your preference for spice)

2 head of radicchio di treviso (or other enlongated varieties)
1 large beetroot, roasted, peeled and cubed
1 teaspoon olive oil
1 teaspoon cider vinegar
100g soft goat’s cheese - St Tola’s is lovely!

1) First make the candied walnuts. Put the walnuts, sugar, salt, paprika and chilli flakes in a heavy frying pan over a medium heat.
2) Use a heat-proof spatula to gently stir the walnut mix as the sugar slowly melts. Keep an eye on it - you don’t want the sugar or nuts to burn.
3) Once the sugar has melted stir well so the walnut are fully covered. Once the sugar is nicely brown, pour the nuts out onto a plate or sheet of baking parchment to cool them down. Push them apart with the spatula so they don’t all stick together.
4) While the walnuts are cooling, break apart the radicchio leaves, and wash and spin to dry them. Lay them out on a plate or platter.
5) Put the chopped beetroot in bowl and add the olive oil, vinegar and season with a little salt and pepper. Taste and adjust the seasoning as necessary.
6) Spoon some beetroot into each of the radicchio ‘boats’, then add crumbled goats cheese and a piece of candied walnut.