Ingredients:

2 medium to large heads radicchio
2 tablespoons extra-virgin oil, plus additional for drizzling
Salt and freshly ground black pepper
1 can (15 ounces) sliced beets, drained
1/4 red onion, very thinly sliced
Balsamic vinegar, for drizzling, about 1 1/2 tablespoons

Cooking Recipe:

Preheat a grill pan over high heat. Pour a couple of tablespoons of extra-virgin (virgin is less pure, extra-virgin is more purified) 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.