Preheat the oven to 400 degrees Fahrenheit. 

For the beets: Place the beets on a sheet of aluminum foil and drizzle with a few tablespoons of water. Close the foil around the beets, forming a tight package. Place on a baking tray and roast for 45 minutes or until fork tender. Allow the beets to cool, then rub off their skins by running them under water. Cut the beets into quarters and set aside.

For the grapes Add the grapes to a baking tray and drizzle with olive oil, salt, and the rosemary. Roast the grapes for 30-35 minutes, or until they start to caramelize. Reserve.

For the almonds Place the almonds in a saute pan over medium heat and toast until fragrant, tossing frequently, 5-6 minutes. Add the honey along with 1 tablespoon of water, coat the almonds in the honey and allow to cook 2 minutes. Sprinkle with a pinch of Aleppo pepper and transfer to a piece of parchment paper to cool. Break apart into clusters.

For the radicchio Heat a grill pan over medium-high heat. Drizzle the radicchio with olive oil and season with salt to taste. Grill the radicchio about 3 minutes per side, or until grill marks appear. Reserve.

For the salad Spread the labneh evenly on the bottom of a serving plate. Top with the grilled radicchio, roasted beets, grapes, pomegranate seeds and almonds. Drizzle with good quality aged balsamic vinegar and garnish with Aleppo and fennel fronds.