Roasted Beet and Radicchio Salad
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
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.
When the beets have cooled a bit, peel off the skin and slice them into thin wedges.
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