Tangy Seared Radicchio and Roasted Beets

The charred skin from roasting beets is a great complement to their sweet flesh. Fresh pomegranate seeds (arils) add a crunchy pop of tanginess.

Makes 8 Servings


  • 6 medium beets, scrubbed
  • 5 tablespoons extra-virgin olive oil, divided
  • Kosher salt to taste
  • 2 small heads of radicchio, cut through root end into large wedges
  • 1 cup Red Crown Pomegranate Juice (Original or With Pulp)
  • 2 tablespoons red wine vinegar
  • ½ cup pomegranate arils
  • Flaky sea salt (for serving)


  • Preheat oven to 450°. Toss beets with 1 tablespoon oil on 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 tablespoons oil in large skillet over medium-high. Cook radicchio wedges cut sides down until browned, a couple minutes per side. Transfer to serving platter.
  • Add pomegranate juice to skillet; bring to a boil and cook until thickened and coats back of spoon, about 5 minutes. Stir in vinegar; season with kosher salt.
  • Tear open beets and arrange around radicchio. Top salad with pomegranate seeds, spoon over with dressing, sprinkle with sea salt, and drizzle with remaining 2 tablespoons oil.