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Seared Radicchio and Roasted Beets

2.0

(2)

Image may contain Plant Fruit Food and Produce
Alex Lau

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh. This is a part of Angela Dimayuga's Filipino-American Christmas menu. You can find all of the recipes here.

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

½

cup pomegranate seeds

Flaky sea salt (for serving)

Preparation

  1. Step 1

    Preheat oven to 450°. 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 (2)

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  • Excellent! People, this is a great recipe! Not sure what the 2-star people’s problems were. This is fantastic as part of a thanksgiving or new years dinner party!!!!

    • Adela

    • Ann Arbor Michigan

    • 9/22/2023

  • I was definitely pulled in by the photo. Unfortunately, mine looked nothing like this and the taste wasn't too great. I ended up just eating the beets and throwing the rest away.

    • Anonymous

    • Minneapolis

    • 12/29/2017

  • I made this tonight and it came out pretty good, however the recipe itself was unclear at times. It directed to "tear beets open" which didn't make much sense descriptively. I ended up quartering them. The recipe also Instructed to cut radicchio into large wedges (to later be plated as so) which didn't make any sense functionally. I opened them up to make a leafy bed for the beets. After finally seeing a photo of the completed dish on the website I feel that while it was pretty, it did not seem to have any logical approach to eating it. It was flavorful and I would make it again (my version) but the recipe's instructions need improvement as well as the intended preparation. Good luck!

    • RobinGray

    • North Providence, RI

    • 12/17/2017