Seared Radicchio and Roasted Beets

Ingredients for Seared Radicchio and Roasted Beets

• 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

• 240ml pomegranate juice

• 2 tablespoons red wine vinegar

• 120ml pomegranate seeds

• Flaky sea salt (for serving)

Preheat oven to 232°C. Toss beets with 1 tablespoon 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.

Meanwhile, heat 2 tablespoons 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.

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.

Tear beets open and place around radicchio; spoon dressing over. Top salad with pomegranate seeds, sprinkle with sea salt, and drizzle with remaining 2 tablespoons oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.