A Sumptuous Salad

Roasted Beet and Radicchio Salad

My family spends the summer teetering on the fence between dietary endeavors and comforting summertime favorites. One night it's smoky baby backs slathered in coffee-infused bbq sauce and mixed berry crostatas...or strawberry shortcakes. The next night we offset the previous day's calorie-fest with a healthy farm-stand salad and grilled fish or chicken. It's a tricky balance between what we want to eat, and what we should eat. There are plenty of times, however, that what we want to eat IS what we should eat! Those occasions consist of dishes boasting bold colors, audacious flavors, ample texture, and lots of contrast!

Here is a salad that packs a powerful punch! It truly covers all the bases as far as your taste buds are concerned. Bitterness from the crunchy radicchio, spicy radish and red onion slices, sweet tender beets, cool crisp mint leaves, a little acidity from the vinaigrette, and a salty bite of queso fresco. What's not to love? Plus it's visually bright and beautiful.

Radicchio has a dynamic effect on most people. It seems to be one of those veggies you either passionately LOVE, or avoid at all costs. One way to reduce the bitterness a smidge is to soak the radicchio in ice-cold water before serving. If you still can't appreciate its bity crunch, red cabbage would be a good substitution.

This salad would make a superb addition to your 4th of July picnic! The texture of the radicchio allows it to sit for hours without wilting. Not to mention, the vibrant colors can hold their own against any fireworks display!

Sommer

Happiness is nothing more than good health and a bed memory. ~Albert Schweitzer

Roasted Beet and Radicchio Salad

4 large beets
4 Tb. olive oil, divided
1 small head of radicchio
1 small red onion
1 bunch radishes, 6-8
1/3 cup fresh mint leaves, chopped
¾ cup crumbled queso fresco (or cotija)
3 Tb. red wine vinegar
1 Tb. honey
1 garlic clove, minced
1 tsp. salt
½ tsp. pepper

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 minutes—until 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.