Seared Radicchio and Roasted Beets

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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

    COMPLETE YOUR RECIPE

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