Roasted Beet and Radicchio Salad
Need a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre?
- Servings: 4
- Total cooking time:
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.
