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.

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

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.