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Epicurious

Seared Radicchio and Roasted Beets

2.1

(3)

This image may contain Plant Food Fruit and Produce
Photo by Alex Lau

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

Recipe information

  • Yield

    8 servings

Ingredients

6 medium beets, scrubbed
5 tablespoons extra-virgin olive oil, divided
Kosher salt
2 small heads of radicchio, cut into large wedges through root end
1 cup pomegranate juice
2 tablespoons red wine vinegar
1/2 cup pomegranate seeds
Flaky sea salt (for serving)

Preparation

  1. Step 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.

    Step 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. Transfer to a platter.

    Step 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.

    Step 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.

TagsRadicchioChicoryLeafy GreensVegetableBeetRoot VegetablePomegranateFruitSideLunchDinnerDairy FreeGluten FreeNut FreeVegetarianVeganRoastBon Appétit

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