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Seared Radicchio and Roasted Beets

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(3)

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Photo by Alex Lau

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

Ingredients

8 servings

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)

  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.

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Reviews (3)

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  • This recipe was included under 34 Classic and Modern Filipino Recipes. The editors responsible for compiling that list must review this since this dish is not Filipino at all.

    • butch_zaldarriaga

    • Philippines

    • 1/10/2019

  • The roasted beets are fine but neither they nor the pomegranate syrup make up for the incredible bitterness of the radicchio. I had hoped the browning of the radicchio would tame the taste but no luck.

    • hokiejac

    • Decatur, GA

    • 2/13/2018

  • don't the beets need to be peeled, either before or after roasting? I haven't made this yet but it looks very good

    • htburton

    • 1/25/2018

Tags Radicchio Chicory Leafy Greens Vegetable Beet Root Vegetable Pomegranate Fruit Side Lunch Dinner Dairy Free Gluten Free Nut Free Vegetarian Vegan Roast Bon Appétit

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