Charred Beet Salad - Cook's Illustrated | America's Test Kitchen

Ingredients

• 3 large red beets , scrubbed clean
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons water (if roasting beets)
• 2 tablespoons sherry vinegar
• Kosher salt and pepper
• 4 ounces feta cheese , crumbled (1 cup)
• ¼ cup plus ¼ cup Greek yogurt , divided
• 1 tablespoon vegetable oil
• 4 ounces radicchio , cut into 2-inch pieces
• ½ cup pomegranate seeds
• 1 tablespoon roughly chopped fresh dill
• 1 tablespoon roughly chopped fresh tarragon