Roasted Beet Salad with Radicchio and Queso Fresco
A colorful salad with tender beets and a honey vinaigrette.
- Prep time: 15 minutes
- Cook time: 35 minutes
Beetroot red, red radicchio, pink radishes: this salad is a fireworks display on your plate. Oven-roasted beets become melt-in-your-mouth tender and sweet, the radicchio brings its slightly bitter character (tamed by an ice bath), and the honey-garlic vinaigrette ties it all together with a gentle touch. The crumbled queso fresco on top? The finishing touch that elevates this dish from simple salad to party-worthy starter.
Ingredients
-
raw red beets
-
olive oil
-
red head lettuce
-
onions
-
radishes
-
mint leaves
-
cream cheese
-
red wine vinegar
-
honey
-
clove of garlic
-
salt
-
pepper
Recipe steps
Roast the beets
Preheat the oven to 400°F (200°C). Trim the ends of the beets and place them in an oven-safe dish. Drizzle with 1 tablespoon of olive oil. Cover and bake for 30 to 35 minutes, until tender all the way through (check with a fork).
Prepare the radicchio
Cut the radicchio head into quarters. Remove the core and slice into thin strips. Submerge the strips in a bowl of ice water for 20 to 30 minutes to mellow out the bitterness. Drain and dry well before using.
Slice the raw vegetables
Thinly slice the red onion and radishes. Set aside.
Make the vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, red wine vinegar, honey, minced garlic, salt, and pepper until you get a smooth emulsion.
Prepare the roasted beets
Once the beets are warm, peel them (the skin comes off easily) and cut into thin wedges.
Assemble the salad
In a large salad bowl, combine the drained radicchio, beets, onion, radishes, and chopped mint. Drizzle with vinaigrette and toss gently. Sprinkle with crumbled queso fresco and serve immediately.
Tips and variations
- No queso fresco? Feta or fresh goat cheese will work wonders.
- To save time, you can roast the beets the day before and store them in the refrigerator.
- Add a handful of walnuts or toasted pumpkin seeds for extra crunch.
Anti-waste tips
Don’t throw away your beet greens!
They can be cooked just like spinach:
- Sautéed in a pan with garlic and a drizzle of olive oil
- Added to a soup or green smoothie
- Blanched and tossed into a quiche or pasta
Radish tops make a delicious pesto or a creamy soup with a potato.
