Seared Radicchio and Roasted Beetroot


Prep time: 
10 minutes
Cooking time: 
50 minutes


High heat brings out sweetness in both radicchio and beetroot.  Inspired by Filipino-American flavours from chef Angela Dimayuga.


  • 6 beetroot, skins scrubbed
  • 5 tablespoons extra-virgin olive oil, divided
  • Coarse salt
  • 2 small heads of radicchio (or one large), cut into large wedges through root end
  • 250 ml pomegranate juice
  • 2 tablespoons red wine vinegar
  • 87 g pomegranate seeds
  • Flaky sea salt (for serving)


  1. Preheat oven to 230°C. 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.
  2. 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.
  3. Add pomegranate juice to skillet; bring to a boil and cook until thickened and syrupy, about 5 minutes. Stir in vinegar; season with coarse salt.
  4. Quarter the beets and place around radicchio; spoon dressing over. Top salad with pomegranate seeds, sprinkle with sea salt, and drizzle with remaining 2 Tbsp. oil.
Photo Credit: Jonny Hughes @jonny2love
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