Roasted Beet and Radicchio Salad
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
baking pan
oven
bowl
whisk
Cooking instruction summary:
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 minutesuntil 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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
