Tangy Seared Radicchio and Roasted Beets | Red Crown Pomegranate Juice
The charred skin from roasting beets is a great complement to their sweet flesh. Fresh pomegranate seeds (arils) add a crunchy pop of tanginess.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at red-crown.ca.
Ingredients
- 6 medium beets, scrubbed
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt to taste
- 2 small heads of radicchio, cut through root end into large wedges
- 1 cup Red Crown Pomegranate Juice (Original or With Pulp)
- 2 tablespoons red wine vinegar
- ½ cup pomegranate arils
- Flaky sea salt (for serving)
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