Roasted Beet and Radicchio Salad

Name: Roasted Beet and Radicchio Salad
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large beets; 4 tablespoons olive oil, divided; 1 small head of radicchio; 1 small red onion; 1 bunch radishes, 6- 8; cup fresh mint leaves, chopped; 3/4 cup crumbled queso fresco (or cotija); 3 tablespoons red wine vinegar; 1 tablespoon honey; 1 garlic clove, minced; 1 teaspoon salt; 1/2 teaspoon pepper

Need a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre? Roasted Beet and Radicchio Salad could be an awesome recipe to try. One serving contains 358 calories, 10g of protein, and 20g of fat. For $3.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

358 kcal

Calories

10 g

Protein

20 g

Fat

38 g

Carbs

Ingredients

For 4 servings

Instructions

1
Preheat the oven to 400* F. Trim the beets and place them in a baking dish.
2
Drizzle the beets with 1 tablespoon of oil. Cover and roast for 30-35 minutesuntil fork tender.
3
Cut the head of radicchio into quarters.
4
Remove the core and slice into thin strips.
5
Place the radicchio in a bowl of ice water for 20-30 minutes to reduce the bitterness.
6
Slice the onion and radishes very thin. In a small bowl, whisk together 3 Tb. of oil, vinegar, honey, garlic, salt and pepper.
7
When the beets have cooled a bit, peel off the skin and slice them into thin wedges.
8
Toss the radicchio, beets, onions, radishes, and mint with the vinaigrette. Top with crumbled queso fresco and serve.
9
Serves 4.