Roasted beet and radicchio salad

Name: Roasted beet and radicchio salad
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large beets; 4 Tbsps olive oil; 1 small head radicchio; 1 small red onion; 1 bunch radishes; 1 cup fresh mint; 0.75 cup queso fresco; 3 Tbsps red wine vinegar; 1 Tbsp runny honey; 1 whole garlic clove; 1 tsp salt; 0.5 tsps black pepper

A gluten-free, lacto-ovo vegetarian, and primal hor d'oeuvre option, this Roasted Beet and Radicchio Salad is a vibrant and flavorful dish. Each serving covers 24% of your daily requirements of vitamins and minerals. Best served as a healthy starter or light salad, perfect for special occasions or gatherings.

Ingredients

beets

4 large

olive oil

4 Tbsps

radicchio

1 small head

red onion

1 small

radishes

1 bunch

fresh mint

1 cup

queso fresco

0.75 cup

red wine vinegar

3 Tbsps

runny honey

1 Tbsp

whole garlic clove

salt

1 tsp

black pepper

0.5 tsps

Method

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.

Nutrition:

358 kcal

Carbs

37 g

Fat

20 g

Protein

9 g

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