Description
High heat brings out sweetness in both radicchio and beetroot. Inspired by Filipino-American flavours from chef Angela Dimayuga.
Ingredients
- 6 beetroot, skins scrubbed
- 5 tablespoons extra-virgin olive oil, divided
- Coarse salt
- 2 small heads of radicchio (or one large), cut into large wedges through root end
- 250 ml pomegranate juice
- 2 tablespoons red wine vinegar
- 87 g pomegranate seeds
- Flaky sea salt (for serving)
Instructions
- Preheat oven to 230°C. 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 coarse salt.
- Quarter the beets and place around radicchio; spoon dressing over. Top salad with pomegranate seeds, sprinkle with sea salt, and drizzle with remaining 2 Tbsp. oil.