Charred Beet Salad - Cook's Illustrated
Charred beet salad recipe with a sweet and smoky flavor, complemented by a tangy vinaigrette and fresh greens. A unique blend of textures and tastes.
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Cooking tools:
- Sous vide circulator
- Zip-top bag
- Cake tester
- Cooling rack
- Aluminum foil
- Oven
- Paring knife
- Chef's knife
- Cutting board
- Peeler
- Plastic wrap
- Pot
- Tongs
- Mixing bowl
- Fork
- Skillet
- Stove
- Baking sheet
- Serving platter
- Refrigerator
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
- 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
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