Roasted Beet And Radicchio Salad

• 4 beets large
• 4 tablespoons olive oil divided
• 1 head radicchio
• 1 red onion small
• 1 bunch radishes 6- 8
• 1 cup fresh mint leaves chopped
• 3/4 cup queso fresco crumbled, or cotija
• 3 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 garlic clove minced
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. 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.
2. 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.
3. Slice the onion and radishes very thin. In a small bowl, whisk together 3 Tb. of oil, vinegar, honey, garlic, salt and pepper.
4. When the beets have cooled a bit, peel off the skin and slice them into thin wedges.
5. Toss the radicchio, beets, onions, radishes, and mint with the vinaigrette. Top with crumbled queso fresco and serve. Serves 4.

beets large, olive oil, head radicchio, red onion, fresh mint, queso fresco, red wine vinegar, honey, garlic, salt, pepper

Taken from www.yummly.com/recipe/Roasted-Beet-and-Radicchio-Salad-1670357 (may not work)