Best Roasted Balsamic Radicchio Recipes

Roasted Balsamic Radicchio image

Yield Makes 4 servings

Number Of Ingredients 4

2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Balsamic vinegar (for drizzling)

Steps:

Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.

Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions image

Yield Makes 16 servings

Number Of Ingredients 10

1 large red onion, halved lengthwise, thinly sliced crosswise
1/4 cup plus 6 tablespoons balsamic vinegar
1 bay leaf
6 large beets (about 2 1/2 pounds)
1 tablespoon plus 1/2 cup extra-virgin olive oil
2 tablespoons water
1 1/2 pounds slender green beans, trimmed, cut in half crosswise
1/4 cup chopped shallots
1 tablespoon minced fresh thyme
1 large head of radicchio

Steps:

Place onion, 1/4 cup vinegar, and bay leaf in large jar or medium bowl. Add just enough water to cover. Season generously with salt and pepper. Cover and chill overnight. (Can be prepared 3 days ahead.)
Preheat oven to 350°F. Place large piece of foil on baking sheet. Place beets in center of foil. Drizzle beets with 1 tablespoon oil and 2 tablespoons water. Top with another piece of foil; crimp edges to seal tightly. Roast beets until tender when pierced with fork, about 1 hour 15 minutes. Cool completely.
Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Rinse under cold water to cool. Drain and pat dry.
Whisk remaining 6 tablespoons balsamic vinegar, 1/2 cup oil, shallots, and thyme in small bowl to blend. Season dressing with salt and pepper. (Beets, beans, and dressing can be made 1 day ahead. Cover separately and refrigerate.)
Peel and cut beets into 1/4-inch-thick slices. Arrange large radicchio leaves over very large platter to cover (reserve small leaves for another use). Drain red onions; scatter over radicchio. Arrange beans over onions. Arrange beet slices decoratively over beans. Pour dressing over salad and serve.