Roasted Beet and Radicchio Salad

October 29, 2024

45

medium

4

  • Prepare and Roast Beets:
    • Preheat the oven to 400°F (200°C).
    • Trim the beets and place them in a baking dish. Drizzle with 1 tablespoon of oil, then cover the dish.
    • Roast for 30-35 minutes, or until the beets are fork-tender.
  • Prepare Radicchio:
    • Cut the head of radicchio into quarters, remove the core, and slice it into thin strips.
    • Place the radicchio in a bowl of ice water for 20-30 minutes to reduce bitterness.
  • Prep Other Veggies and Dressing:
    • Thinly slice the onion and radishes.
    • In a small bowl, whisk together 3 tablespoons of oil, vinegar, honey, garlic, salt, and pepper to create the vinaigrette.
  • Assemble the Salad:
    • Once the roasted beets are cool enough to handle, peel off their skins and cut them into thin wedges.
    • In a large bowl, toss the radicchio, beets, onion slices, radishes, and mint with the vinaigrette.
  • Serve:
    • Top the salad with crumbled queso fresco.
    • Serve immediately and enjoy! Serves 4.
Reviews

Ingredients:

Adjust Servings
4large beets
4tablespoons olive oil divided
1small head radicchio
1small onion red
1bunch radishes
1cup mint leaves fresh, chopped
0.75cup queso fresco crumbled, (or cotija)
3tablespoons red wine vinegar
1tablespoon honey
1 garlic clove minced
1teaspoon salt
0.5teaspoon pepper

Directions

1.
Prepare and Roast Beets
1. Preheat the oven to 400°F (200°C). | 2. Trim the beets and place them in a baking dish. Drizzle with 1 tablespoon of oil, then cover the dish. | 3. Roast for 30-35 minutes, or until the beets are fork-tender.
Mark as complete
2.
Prepare Radicchio
1. Cut the head of radicchio into quarters, remove the core, and slice it into thin strips. | 2. Place the radicchio in a bowl of ice water for 20-30 minutes to reduce bitterness.
Mark as complete
3.
Prep Other Veggies and Dressing
1. Thinly slice the onion and radishes. | 2. In a small bowl, whisk together 3 tablespoons of oil, vinegar, honey, garlic, salt, and pepper to create the vinaigrette.
Mark as complete
4.
Assemble the Salad
1. Once the roasted beets are cool enough to handle, peel off their skins and cut them into thin wedges. | 2. In a large bowl, toss the radicchio, beets, onion slices, radishes, and mint with the vinaigrette.
Mark as complete
5.
Serve
1. Top the salad with crumbled queso fresco. | 2. Serve immediately and enjoy!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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