Seared Radicchio and Roasted Beets

bon appétit christmas christmas eve side radicchio pomegranate juice pomegranate beet philippines

Angela Dimayuga

8 servings

Source

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)

Method

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.

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.

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 Tbsp. oil.