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

Ingredients:

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
 
Directions:
 
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.

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