Name: Seared Radicchio and Roasted Beets
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; 1/2 cup pomegranate seeds; Flaky sea salt (for serving)

This image may contain Plant Food Fruit and Produce

Photo by Alex Lau

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

Recipe notes

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