Roasted Beet and Radicchio Salad

Roasted Beet and Radicchio Salad

Roasted Beet and Radicchio Salad

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   8 Points
Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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
Instructions

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.

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