Ingredients
750 g | beets (3 large beets), scrubbed clean |
42 g | extra-virgin olive oil |
30 g | water (if roasting beets) |
28 g | sherry vinegar |
Kosher salt and pepper | |
105 g | feta cheese, crumbled |
60 g | plus 60 g Greek yogurt, divided |
14 g | vegetable oil |
75 g | pomegranate seeds |
1.5 g | roughly chopped fresh dill |
1.5 g | roughly chopped fresh tarragon |
115 g | radicchio, cut into 2-inch pieces |
3 large red beets, scrubbed clean |
3 tablespoons extra-virgin olive oil |
2 tablespoons water (if roasting beets) |
2 tablespoons sherry vinegar |
Kosher salt and pepper |
4 ounces feta cheese, crumbled (1 cup) |
¼ cup plus ¼ cup Greek yogurt, divided |
1 tablespoon vegetable oil |
4 ounces radicchio, cut into 2-inch pieces |
½ cup pomegranate seeds |
1 tablespoon roughly chopped fresh dill |
1 tablespoon roughly chopped fresh tarragon |
Essential Equipment
- Digital Kitchen Scale
- Sous Vide Device (Recommended)
Instructions
- If cooking sous vide: Use sous vide device to heat water bath to 190.5 degrees F/88 degrees C.
If roasting: Adjust oven rack to middle position and heat oven to 375 degrees F/191 degrees C. - 750 g red beets (3 large beets), rinsed and scrubbed
- 42 g extra-virgin olive oil
- 30 g water (if roasting beets)
- 28 g sherry vinegar
- Kosher salt and pepper
If roasting: Set wire rack in rimmed baking sheet. Toss beets, oil, water, vinegar, 9 grams salt, and 2 grams pepper in large bowl to combine. Stack 2 10-inch-square pieces aluminum foil and press into large bowl so that foil forms bowl shape. Arrange beets in single layer in center of foil and pour liquid over top. Bring edges of foil together and crimp to form tightly sealed packet. Transfer packet to prepared rack and bake until beets can be easily pierced with paring knife or cake tester, 1 to 1½ hours for small beets and 1½ to 2½ hours for medium to large beets. Open foil packet and pour cooking liquid into medium bowl (you should have about 113 grams). Set beets aside until cool enough to handle. Peel beets and cut into ½-inch-thick rounds.- 105 g feta cheese, crumbled
- 60 g plus 60 g Greek yogurt, divided
- 14 g vegetable oil
- 115 g radicchio, cut into 2-inch pieces
- Kosher salt and pepper
- 75 g pomegranate seeds
- 1.5 g roughly chopped fresh dill
- 1.5 g roughly chopped fresh tarragon
Instructions
- If cooking sous vide: Use sous vide device to heat water bath to 190.5 degrees F/88 degrees C.
If roasting: Adjust oven rack to middle position and heat oven to 375 degrees F/191 degrees C. - 3 large red beets, scrubbed clean
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons water (if roasting beets)
- 2 tablespoons sherry vinegar
- Kosher salt and pepper
If roasting: Set wire rack in rimmed baking sheet. Toss beets, oil, water, vinegar, 1 tablespoon salt, and 1 teaspoon pepper in large bowl to combine. Stack 2 10-inch-square pieces aluminum foil and press into large bowl so that foil forms bowl shape. Arrange beets in single layer in center of foil and pour liquid over top. Bring edges of foil together and crimp to form tightly sealed packet. Transfer packet to prepared rack and bake until beets can be easily pierced with paring knife or cake tester, 1 to 1½ hours for small beets and 1½ to 2½ hours for medium to large beets. Open foil packet and pour cooking liquid into medium bowl (you should have about ½ cup). Set beets aside until cool enough to handle. Peel beets and cut into ½-inch-thick rounds.- 4 ounces feta cheese, crumbled (1 cup)
- ¼ cup plus ¼ cup Greek yogurt, divided
- 1 tablespoon vegetable oil
- 4 ounces radicchio, cut into 2-inch pieces
- Kosher salt and pepper
- ½ cup pomegranate seeds
- 1 tablespoon roughly chopped fresh dill
- 1 tablespoon roughly chopped fresh tarragon