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Radicchio Beet Feta Salad

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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

  • Author: Melissa Mayo




  • 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



  • 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.


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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.

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