Open Categories +

Blog Home

Radicchio Beet Feta Salad

Melissa's Kitchen Masterlist
Effortless Entertaining
The Skinny on the Italian Diet
Now Trending:
I'm Melissa!

A Food Network chef + mama obsessed with Aperol spritzes, travel, and mouth watering food. I also own a gorgeous cooking school in Italy. My mission? To share the secrets of La Dolce Vita so you can create a healthy, beautiful, delicious life filled with joy!

hello,

Ready to Manifesto Some Miracles?

tell me more

Grab a copy of my lastest book "Miracles Manifested" and enter to win a trip to Italy valued at $7000!

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

 

Print

Radicchio Beet Feta Salad

  • Author: Melissa Mayo

Ingredients

Scale

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

 

Instructions

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.

SERVES 6

Did you make this recipe?

Share a photo and tag me @themelissamayo— I can't wait to see what you've made!

 

 

 

+ show Comments

- Hide Comments

add a comment

Reply...

I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

more about me

Ciao Bella,

enter now →

In Italy, they add work and life on to food and wine.

Win a one-week luxury trip to Tuscany 

The Magic of Italy
without the planning

Explore

Food Netwok Chef, Melissa is dishing up delicious food and a once-in-a-lifetime experience for your soul.

find out more →

Hands down the prettiest, do-it-yourself, easy-to-use, customizable, website templates on the internet. They look super expensive, but I promise they won't break the bank. 

Tonic Site Shop

Want a site like mine?

check it out →

@themelissamayo

For delicious recipes, travel guides, inspiration and more, join me on Instagram.

follow along