Beet and Radicchio Salad

July 18, 2012

Liven up your summer meals with this roasted beet and radicchio salad from A Spicy Perspective.  Beautiful large beets are roasted in the oven until they are fork tender.  They are thinly sliced and paired with radicchio, a bitter purple lettuce, crisp radishes, mint, and queso fresco.  This salad pairs wonderfully with grilled fish but is just as delicious served on it's own. 

Beet and Radicchio Salad


4 tablespoons olive oil, divided
1 bunch radishes, 6- 8
cup fresh mint leaves, chopped
3 tablespoons red wine vinegar
1 tablespoon honey
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
Preheat the oven to 400* 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 Tb. 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. Serves 4.

Image Sources: