Roasted Beet and Radicchio Salad

Photo: Sommer

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

Preparation

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.

Tools

Comments

Permalink ren
June 30, 2010

I bet this would be very good if you grilled the radicchio and onions, let them cool, then toss together. Lovely.

Permalink Sommer
July 1, 2010

Grilled radicchio is wonderful, but for this salad I like to keep the radicchio crisp! It is a great complement to the soft beets.

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About

This salad would make a superb addition to your 4th of July picnic! The texture of the radicchio allows it to sit for hours without wilting. Not to mention, the vibrant colors can hold their own against any fireworks display!