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Roasted Beet and Radicchio Salad

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $3.08 One serving costs about $3.08

$3.08 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal side dish,antipasti,salad,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:68%

Spoonacular Score: 68%

 

Need a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre? Roasted Beet and Radicchio Salad could be an awesome recipe to try. One serving contains 358 calories, 10g of protein, and 20g of fat. For $3.08 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. 2 people have tried and liked this recipe. It is brought to you by Foodista. Head to the store and pick up onion, queso fresco, mint leaves, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 61%, this dish is solid. If you like this recipe, take a look at these similar recipes: Farro, Radicchio, and Roasted Beet Salad, Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula, and Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula.

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Dutton-Goldfield Dutton Ranch Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 43 dollars per bottle.

Dutton-Goldfield Dutton Ranch Chardonnay

2013 was another stellar growing season in the Russian River Valley; warm spring, great flowering weather, and a long moderate ripening season. Our blocks for the Dutton Ranch blend were harvested between September 9 and October 11; the fruit was beautifully clean and ripe, and gave us wines with the acid backbone and luscious citrus and stone fruit flavors we so love from our neighborhood. This wine is about freshness and balance: in the nose it leads with Meyer lemon, pear and mineral notes, with tropical and ginger overtones. In the mouth, the lusciousness of this season is balanced by solid acidity and an evolving fruit core that keeps you coming back. Lemon sourball, ripe pear and a touch of green apple fill out the fruit profile, while the steely minerality and sweet cream add a complexity that we love in this wine. Moderate alcohol and the signature juicy acidity of Green Valley facilitate the fresh, lingering citrus/ginger finish. This is a wine that evolves in the glass and will easily reward 5 years of cellar aging, but both will be a challenge with its immediate allure.

» Get this wine on Wine.com

Ingredients

Servings:
4 large
4 large beets
beets
4 Tbsps
4 Tbsps olive oil
olive oil
1 small head
1 small head radicchio
radicchio
1 small
1 small red onion
red onion
1 bunch
1 bunch radishes
radishes
1 cup
1 cup fresh mint leaves
fresh mint leaves
1 cup
1 cup fresh mint leaves
fresh mint leaves
0.75 cup
0.75 cup queso fresco
queso fresco
3 Tbsps
3 Tbsps red wine vinegar
red wine vinegar
1 Tbsp
1 Tbsp honey
honey
1
1  garlic clove
garlic clove
1 tsp
1 tsp salt
salt
0.5 tsps
0.5 tsps pepper
pepper
4 large beets
4 large
beets
4 Tbsps olive oil
4 Tbsps
olive oil
1 small head radicchio
1 small head
radicchio
1 small red onion
1 small
red onion
1 bunch radishes
1 bunch
radishes
1 cup fresh mint leaves
1 cup
fresh mint leaves
1 cup fresh mint leaves
1 cup
fresh mint leaves
0.75 cup queso fresco
0.75 cup
queso fresco
3 Tbsps red wine vinegar
3 Tbsps
red wine vinegar
1 Tbsp honey
1 Tbsp
honey
1  garlic clove
1
garlic clove
1 tsp salt
1 tsp
salt
0.5 tsps pepper
0.5 tsps
pepper

Equipment

baking pan
baking pan
whisk
whisk
bowl
bowl
oven
oven
baking pan
baking pan
whisk
whisk
bowl
bowl
oven
oven


Instructions

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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.34
Ingredient
4 larges beets
4 tablespoons olive oil
1 small head radicchio
1 small red onion
1 bunch radishes
1 cup fresh mint leaves
1 cup fresh mint leaves
¾ cups queso fresco
3 tablespoons red wine vinegar
1 tablespoon honey
1 garlic clove
½ teaspoons pepper
Price
$6.04
$0.67
$2.00
$0.37
$0.22
$1.05
$1.05
$1.37
$0.23
$0.26
$0.07
$0.03
$13.36

Nutritional Information

Quickview
366 Calories
10g Protein
20g Total Fat
39g Carbs
20% Health Score
Limit These
Calories
366k
18%

Fat
20g
31%

  Saturated Fat
5g
32%

Carbohydrates
39g
13%

  Sugar
24g
28%

Cholesterol
15mg
5%

Sodium
988mg
43%

Get Enough Of These
Protein
10g
21%

Vitamin K
105µg
101%

Folate
354µg
89%

Manganese
1mg
66%

Fiber
10g
42%

Potassium
1237mg
35%

Vitamin C
27mg
34%

Vitamin A
1242IU
25%

Calcium
248mg
25%

Phosphorus
241mg
24%

Magnesium
96mg
24%

Copper
0.44mg
22%

Iron
3mg
22%

Vitamin E
3mg
20%

Vitamin B6
0.3mg
15%

Zinc
2mg
14%

Vitamin B2
0.23mg
14%

Selenium
7µg
10%

Vitamin B1
0.13mg
9%

Vitamin B5
0.75mg
7%

Vitamin B3
1mg
7%

Vitamin B12
0.38µg
6%

Vitamin D
0.62µg
4%

covered percent of daily need

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