To reinvigorate the classic beet salad, we looked for ways to deal with the sweetness itself. By charring the cooked beets—essentially burning some of the sugar—we cut down on sweetness and add some complementary bitterness. We amplify that bitterness with crisp radicchio and toss it all with a dressing made from the beet cooking liquid. And to replace the G.O.A.T. cheese? A simple spread of feta and Greek yogurt adds plenty of creaminess. A final flourish of tart pomegranate seeds provides p...

To reinvigorate the classic beet salad, we looked for ways to deal with the sweetness itself. By charring the cooked beets—essentially burning some of the sugar—we cut down on sweetness and add some complementary bitterness. We amplify that bitterness with crisp radicchio and toss it all with a dressing made from the beet cooking liquid. And to replace the G.O.A.T. cheese? A simple spread of feta and Greek yogurt adds plenty of creaminess. A final flourish of tart pomegranate seeds provides p...

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