Seared Radicchio and Roasted Beetroot

|High heat brings out sweetness in both radicchio and beetroot. Inspired by Filipino-American flavours from chef Angela Dimayuga.|beetroot chioggia beets radicchio|6 beetroot skins scrubbed5 tablespoons extra-virgin olive oil dividedCoarse salt2 small heads of radicchio (or one large) cut into large wedges through root end250 ml pomegranate juice2 tablespoons red wine vinegar87 g pomegranate seedsFlaky sea salt (for serving)|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 4050 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 coarse salt.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.|10.00 minutes|8|Bon Appetit