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; 45 g fresh mint; 91.5 g 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

45 g

queso fresco

91.5 g

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.