Purple Power: Roasted Radicchio & Beets
This veggie combination was the happy accident of foraging in my fridge without much of a dinner plan. But, sweet beets along side the bitter radicchio was lovely—the monochromatic elegance was a bonus. I served the roasted veggies atop steamed quinoa with a big dollop of whole-fat plain Greek yogurt.
Radicchio, cored & sliced into wedges
Beets, scrubbed, trimmed & quartered
Red Wine Vinegar, 6-ish glugs
Olive Oil, many glugs
fresh thyme, leaves from a couple sprigs
salt & pepper
Preheat oven to 375 degrees.
For the Radicchio
Lay toss radicchio slices with a couple glugs of olive oil and red wine vinegar (3 glugs of olive oil to 1 glug of vinegar), a pinch of thyme leaves, salt and pepper.
Lay radicchio out on ⅔ of a sheet pan, savin a bit of space for the beets.
For the Beets
Lay out a big sheet of foil and pile the prepared beets across the midline. Then, pull up the sides of foil to create a pouch, leaving plenty of extra foil for folding closed.
Fill the pouch with the same ingredients you tossed with the radicchio, making sure that the beets are sitting in a shallow pool of well seasoned oil and vinegar. Fold up the edges of the pouch and seal tightly. (The pouch allows you to steam and roast your beets simultaneously.
Place the pouch of beets on the sheet pan along side the radicchio and roast for about 45 minutes, until beets are soft and radicchio is soft and charred. (The radicchio may finish before the beets, so check on them intermittently.)