Roasted Beet Salad

from Armando Paniagua, formerly of Rose Pistola Restaurant

Serves 10

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INGREDIENTS:
5 lb Medium size chiogga beets
½ head Fresh garlic
1 Medium size orange
10 sprigs Fresh thyme
1cup Olive oil
1 cup White wine
¼ lb Ricotta Salata cheese
1 lb Radicchio
Salt & Pepper
Extra Virgin Olive Oil

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PREPARATION:
1. Pre-heat oven to 250º.
2. In a deep roasting pan, combine the whole beets, the half head of garlic (still in skin), juice from one orange, the sprigs of thyme, olive oil, and white wine.
3. Place the pan in the oven, and roast for 2 ½ hours, or until the beets are tender with a fork.
4. Remove the pan from the oven and let the beets cool.
5. Once the beets are cooled, peel them, and cut into ½ inch cubes.
6. Quarter the radicchio, brush with olive oil and sprinkle with salt and pepper.
7. Grill the radicchio until its slightly charred, and then pull the leaves apart.
8. While the radicchio is grilling, cut the ricotta salata into ¼ inch cubes.
9. Toss the beets, grilled radicchio & ricotta salata together with some extra salt and pepper to taste.