I am obsessed with the way the bitterness in the radicchio marries with the sweet sugars from the roasted beets.
And you know how much I love to eat the rainbow. So I loaded this beauty with radishes, snap peas, cukes, and peppers add so it’s extra crunchy and delicious.
The salty feta and honey vinaigrette pair perfectly and create a brilliant combo you are going to go gaga for.
This super quick healthy salad is perfect when you don’t feel like cooking. It’s guaranteed to become a family favorite. I used pre-cooked beets but if you want to roast your own just pop them in some foil and roast them on a baking sheet at 350F/175C for 40 minutes till they are fork-tender. Once they are cool use a glove to slip off the skin.
And don’t forget to tag me @themelissamayo if you make this.
Big hugs and kisses xxx MM
Radicchio Beet Feta Salad
FOR THE SALAD
- 1 head of radicchio – chopped
- 1 head of romaine lettuce – chopped
- 4 baby cucumbers sliced
- 1 cup of snap peas
- 6 radishes – halved
- 8 mini peppers – sliced
- 1 cup of cherry tomatoes
- 4 roasted beets – quartered
- 1 cup of good quality feta cheese crumbled
FOR THE DRESSING
- 2 TBS honey
- ½ tsp paprika
- ½ tsp mustard powder
- ½ cup red wine vinegar
- ½ cup good Italian extra virgin olive oil
- Lots of coarse salt and black pepper to taste
Whisk ingredients for the dressing and set aside.
TO ASSEMBLE: Arrange the romaine lettuce and radicchio in a large flat bowl. Top with sliced cucumbers, snap peas, radishes, mini peppers, and cherry tomatoes. Add the roasted beets and crumbled feta. Dress the salad just before serving.