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
• 1/2 cup pomegranate seeds
• Flaky sea salt (for serving)

Instructions

1. 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.
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 kosher salt.
4. 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.