4 tablespoons olive oil, divided
1 head radicchio (small)
1 red onion (small)
1 bunch radishes
1/3 cup fresh mint leaves, chopped
3/4 cup crumbled queso fresco, or cotija
3 tablespoons red wine vinegar
1 tablespoon honey
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
Preheat the oven to 400 degrees 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. 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 tablespoons 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.