Roasted Beet and Radicchio Salad

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 black pepper

Method

Adapted from foodista.com

1. 1Preheat the oven to 400°F.
2. 2Trim the beets.
3. 3Place them in a baking dish.
4. 4Drizzle the beets with 1 tablespoon of oil.
5. 5Cover.
6. 6Roast for 30-35 minutes until fork tender.
7. 7Cut the head of radicchio into quarters.
8. 8Remove the core and slice into thin strips.
9. 9Place the radicchio in a bowl of ice water for 20-30 minutes to reduce the bitterness.
10. 10Slice the onion and radishes very thin.
11. 11In a small bowl, whisk together 3 Tb. of oil, vinegar, honey, garlic, salt and pepper.
12. 12When the beets have cooled a bit, peel off the skin.
13. 13Slice them into thin wedges.
14. 14Toss the radicchio, beets, onions, radishes, and mint with the vinaigrette.
15. 15Top with crumbled queso fresco and serve.