Seared Radicchio and Roasted Beets

Name: Seared Radicchio and Roasted Beets
Total time: 1 h 4 min
Yield: 4 servings
Ingredients: 6 whole medium beets, scrubbed; 5 tablespoons extra-virgin olive oil; 1 to taste Kosher salt; 2 heads radicchio; 1 cup pomegranate juice; 2 tablespoons red wine vinegar; ½ cup pomegranate seeds; 1 to taste flaky sea salt

A colorful and elegant salad featuring tender roasted beets and charred radicchio, finished with a pomegranate reduction and fresh pomegranate seeds. The dish balances earthy, bitter, and sweet flavors.

4 servings

1 hr 4 min

Published October 4, 2025

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Ingredients

•6 whole medium beets, scrubbed
•5 tablespoons extra-virgin olive oil
•1 to taste Kosher salt
•2 heads radicchio
•1 cup pomegranate juice
•2 tablespoons red wine vinegar
•½ cup pomegranate seeds
•1 to taste flaky sea salt

Cooking Instructions

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.
50 min
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.
4 min
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.
5 min
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.
5 min