Seared Radicchio and Roasted Beets
A colorful and elegant salad featuring tender roasted beets and charred radicchio, finished with a pomegranate reduction and fresh pomegranate seeds. The dish balances earthy, bitter, and sweet flavors.
Ingredients
- •6 whole medium beets, scrubbed
- •5 tablespoons extra-virgin olive oil
- •1 to taste Kosher salt
- •2 heads radicchio
- •1 cup pomegranate juice
- •2 tablespoons red wine vinegar
- •½ cup pomegranate seeds
- •1 to taste flaky sea salt
Cooking Instructions
- 1.
Preheat oven to 450°F. Toss beets with 1 Tbsp. oil on a foil-lined rimmed baking sheet; season with kosher salt. Roast, tossing once, until skins are charred and beets are tender, 40-50 minutes. Let cool.
50 min
- 2.
Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-high. Cook radicchio wedges on cut sides until browned, about 2 minutes per side.
4 min
- 3.
Add pomegranate juice to skillet; bring to a boil and cook until thickened and syrupy, about 5 minutes. Stir in vinegar; season with kosher salt.
5 min
- 4.
Tear beets open and place around radicchio; spoon dressing over. Top salad with pomegranate seeds, sprinkle with sea salt, and drizzle with remaining 2 Tbsp. oil.
5 min
