Seared Radicchio And Roasted Beets Food

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.

PASTA PRIMAVERA WITH BEETS, RADISHES AND RADICCHIO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, whisk 3 tablespoons olive oil, the vinegar and beet juice in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Add the beets, radishes and radicchio and toss well to coat. Set aside.
• Heat the remaining 5 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, garlic, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes; add to the beet mixture and toss to coat.
• Add the pasta, basil and 1/4 cup each ricotta salata and reserved cooking water to the beet mixture; season with salt and pepper. Toss well to coat, adding enough of the remaining cooking water to loosen. Top with the remaining ricotta salata.

ROASTED BEETS

Steps:

• Trim the leaves off and the bottom off from the golden beets and peel. Then cut into one-inch pieces. (See notes below.) Place in a medium sauce pan. Cover with water, salt the water then bring to a boil. Boil just until a fork can pierce a piece but still be somewhat hard, about 20 minutes.
• Put on plastic or latex gloves and repeat the same steps for the red beets placing them into a separate sauce pan with salted water. Boil just until a fork can pierce a piece but still be somewhat hard, about 20 minutes.
• Preheat oven to 450 degrees F ten minutes after the beets have been boiling.
• Drain the beets separate from each other and pour out onto each half of a sheet tray not touching in the center.
• Drizzle the oil over all of the beets and sprinkle on the salt, pepper and garlic and roast for approximately 15 minutes or until tender and just starting to brown.
• Remove the red beets to a serving bowl and drizzle on half the butter. Repeat for the golden beets pouring them over the red beets in the bowl and drizzle on the rest of the butter.
• Serve immediately.

SEARED RADICCHIO AND ROASTED BEETS

Steps:

• Preheat oven to 450°. Toss beets with 1 Tbsp. oil on a foil-lined rimmed baking sheet; season with Sel Magique Classic Blend. 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 Sel Magique
• Tear beets open and place around radicchio; spoon dressing over. Top salad with pomegranate seeds, sprinkle with Sel Magique, and drizzle with remaining 2 Tbsp. oil.
• Recipe found at Bonappetit.com

ROASTED BEET AND RADICCHIO SALAD

Steps:

• Preheat the oven to 400* F. Trim the beets and place them in a baking dish. Drizzle the beets with 1 tablespoon of oil. Cover and roast for 30-35 minutesuntil fork tender. Cut the head of radicchio into quarters. Remove the core and slice into thin strips. Place the radicchio in a bowl of ice water for 20-30 minutes to reduce the bitterness. Slice the onion and radishes very thin. In a small bowl, whisk together 3 Tb. of oil, vinegar, honey, garlic, salt and pepper. When the beets have cooled a bit, peel off the skin and slice them into thin wedges. Toss the radicchio, beets, onions, radishes, and mint with the vinaigrette. Top with crumbled queso fresco and serve. Serves 4.