Roasted Beet and Radicchio Salad
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5 from 6 votes

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
Course: Healthy, Salad, Side Dish
Cuisine: American
Servings: 4
Calories: 261kcal
Author: Sommer Collier


  • 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