Name: SEARED RADICCHIO AND ROASTED BEETS
Ingredients: 6 medium beets; 5 tbsp extra-virgin olive oil; 2 small heads of radicchio (cut into large wedges through root end); 1 cup pomegranate juice; 2 tbsp red wine vinegar; 1/2 cup pomegranate seeds; a pinch Sel Magic Classic Blend

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SEARED RADICCHIO AND ROASTED BEETS

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

Ingredients

6 medium beets
5 tbsp extra-virgin olive oil
2 small heads of radicchio cut into large wedges through root end
1 cup pomegranate juice
2 tbsp red wine vinegar
1/2 cup pomegranate seeds
a pinch Sel Magic Classic Blend

Instructions

Preheat oven to 450°. Toss beets with 1 Tbsp. oil on a foil-lined rimmed baking sheet; season with Sel Magique Classic Blend. 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 Sel Magique
Tear beets open and place around radicchio; spoon dressing over. Top salad with pomegranate seeds, sprinkle with Sel Magique, and drizzle with remaining 2 Tbsp. oil.
Recipe found at Bonappetit.com