Name: Radicchio and Beets Salad
Yield: 8 servings
Ingredients: 6 medium beets, scrubbed; 5 tablespoons extra-virgin olive oil, divided; Kosher salt; 2 small heads of radicchio, cut into large wedges through root end; 1 cup pomegranate juice; 2 tablespoons red wine vinegar; ½ cup pomegranate seeds; Flaky sea salt (for serving)

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Alex Lau

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh. This is a part of Angela Dimayuga's Filipino-American Christmas menu. You can find all of the recipes here.

Seared Radicchio and Roasted Beets

Recipe notes