Crunchy Roasted Beet and Radicchio Salad For Summer

An awesome summer salad that no one can resist.

Here’s one to start off my colorful and delightful selection of vegan and vegetarian recipes for all those who share the same palette and lifestyle as I do.

As an athlete and parent of athletes as well, we make it a point to live a healthy lifestyle not only with what we do but also with what we eat. And we found this great benefit with having vegan and vegetarian recipe prepared and served in our humble abode. So hope you try them out and enjoy them as much as we do.

Now with summer still lingering around, having the right dish, snack or dessert could make summer perfect. And one of those is salad dishes. This crunchy Roasted Beet and Radicchio Salad is the perfect way to celebrate summer as it is light and a really good comfort food.

Check out the entire recipe below.

Roasted Beet and Radicchio Salad

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4 large beets

4 tablespoons olive oil, divided

1 small head of radicchio

1 small red onion

1 bunch radishes

1/3 cup fresh mint leaves, chopped

3/4 cup crumbled queso fresco (or cotija)

3 tablespoons red wine vinegar

1 tablespoon honey

1 garlic clove, minced

1 teaspoon salt

1/2 teaspoon pepper

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Click to the next page for the instructions…


Preheat the oven to 400 degrees 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 minutes, until fork tender.

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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 tablespoons 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.

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Toss the radicchio, beets, onions, radishes, and mint with the vinaigrette. Top with crumbled queso fresco and serve.