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Seared Radicchio and Roasted Beets

Name: Seared Radicchio and Roasted Beets
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)

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Ingredients

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directions

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.
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.
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.
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.

Recipes sourced from Epicurious.com.

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