4 servings balsamic vinegar for drizzling, 1 1/2 tablespoons
15 ounces beets drained sliced canned
2 tablespoons oil extra-virgin for drizzling
2 heads radicchio thinly medium to large
0.3 onion red very thinly sliced
4 servings salt and pepper black freshly ground
Equipment
grill
grill pan
Directions
Preheat a grill pan over high heat.
Pour a couple of tablespoons of extra-virgin olive oil into a small dish. Slice radicchio heads into quarters and remove core.
Brush quarter heads with oil on both sides and grill wedges 3 minutes or so on each side. Season with salt and pepper. Arrange wedges of grilled radicchio on a platter. Pile sliced beets at the center of the platter.
Sprinkle platter with red onion and drizzle salad with balsamic vinegar and oil. Adjust salt and pepper and serve.
