358 kcalRoasted Beet and Radicchio Salad
75 min serves 4
VegetarianGluten-Free
10gprotein38gcarbs20gfat
Ingredients
- •4 large beets
- •4 tablespoons olive oil
- •1 small head radicchio
- •1 small onion
- •1 bunch radishes
- •1 cup mint leaves
- •¾ cup queso fresco
- •3 tablespoons red wine vinegar
- •1 tablespoon honey
- •1 garlic clove
- •1 teaspoon salt
- •½ teaspoon pepper
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Method
From foodista.com — read the original
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com