Seared Radicchio And Roasted Beets Recipes

SEARED RADICCHIO AND ROASTED BEETS

Steps:

• Preheat oven to 450°F. 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.

FARRO, RADICCHIO, AND ROASTED BEET SALAD

Steps:

• Preheat oven to 350°F. Arrange beets in single layer in 8 x 8 x 2-inch baking dish. Drizzle with vegetable oil. Cover with foil and roast until beets are tender, about 45 minutes. Cool. Trim beets; peel. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Cook farro in large saucepan of boiling salted water until tender, stirring occasionally, about 20 minutes. Drain. Transfer to large bowl. Stir 2 tablespoons olive oil, 1 tablespoon vinegar, and garlic into hot farro. Cool to room temperature.
• Cut each beet into 6 to 8 wedges. Add beets, radicchio, onion, and parsley to farro; toss to incorporate evenly. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Whisk 2 tablespoons olive oil and 3 tablespoons vinegar in small bowl. Drizzle over salad. Add feta cheese; toss to coat.
• Test-kitchen tip:
• Any type of beet (red, golden, red-and-white-striped Chioggia) would be great in this salad. To avoid stained hands, wear plastic gloves when peeling dark-colored beets.

ROASTED BEET, RADICCHIO AND FETA SALAD

Steps:

• Preheat oven to 400F. Coat beets lightly with oil. Wrap beets, individually (to avoid colour bleeding) in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 40 to 50 minutes.
• Let cool for 10 minutes, and then carefully peel and slice into 1/4-inch thick slices.
• In a medium bowl, whisk vinegar with Dijon mustard, honey, salt and pepper.
• Next, while continuously whisking, pour in olive oil in a light, steady stream. Continue to whisk until olive oil is incorporated into vinegar and dressing has thickened, about 30 seconds.
• In a large bowl, toss romaine with arugula, radicchio, feta, onion, walnuts and roasted beets. Slowly add dressing, reserve remaining dressing in the fridge if not all used.