Was looking for a new recipe for Christmas dinner and wanted something colorful. Came across this one when flipping through Bon Appetit magazine – 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
- 1 cup pomegranate juice
- 2 tablespoons red wine vinegar
- ½ cup pomegranate seeds
- Flaky sea salt (for serving)
- 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.
- 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.
You can roast the beets early to knock that off your list, since that takes awhile. That was helpful. I found that it took longer than 5 minutes to thicken the pomegranate juice.
Regardless, in the end, the recipe turned out great. It had the eye-catching red/bright colors for the evening and was delicious. And, had leftovers (which tasted wonderful). Definitely saving it for future use.