Roasted Beet and Radicchio Salad
Roasted Beet and Radicchio Salad - Fresh and loaded with goodness, this crunchy salad offers all the best flavors of the season, in a rainbow of diverse colors.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 4 large beets
- 4 tablespoons olive oil, divided
- 1 head radicchio (small)
- 1 red onion (small)
- 1 bunch radishes
- 1/3 cup fresh mint leaves, chopped
- 3/4 cup crumbled queso fresco, or cotija
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preheat the oven to 400 degrees F. Trim the beets and place them in a baking dish. Drizzle the beets with 1 tablespoon of oil. Cover and roast for 30-35 minutes, until fork tender.
Cut the head of radicchio into quarters. Remove the core and slice into thin strips. Place the radicchio in a bowl of ice water for 20-30 minutes to reduce the bitterness.
Slice the onion and radishes very thin. In a small bowl, whisk together 3 tablespoons of oil, vinegar, honey, garlic, salt and pepper.
When the beets have cooled a bit, peel off the skin and slice them into thin wedges.
Toss the radicchio, beets, onions, radishes, and mint with the vinaigrette. Top with crumbled queso fresco and serve.
Serving: 1cup | Calories: 261kcal | Carbohydrates: 16g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 821mg | Potassium: 357mg | Fiber: 3g | Sugar: 11g | Vitamin A: 370IU | Vitamin C: 7.5mg | Calcium: 158mg | Iron: 1.1mg