This is a sponsored post written by me on behalf of The Quail & Olive.
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However, all opinions expressed here are my own.
I am a sucker for anything pink, especially food...and especially around Valentines' Day. But, really, the color just makes me smile all year long. So, when Farmer Jamie of Serendipity Farms posted photos of some Italian radicchio she had available, I texted her immediately and ran over to meet her in a parking lot to exchange. My son joked, "Mom, you're like a vegetable junkie." Okay, there are worse habits, right?
Look at these! They are gorgeous and delicious. So, you'll be seeing more recipes with these soon. But I started with a simple salad that was pink on pink on pink. All hues of pink!
I love supporting local businesses and this salad has the radicchio from Serendipity; beets and red onions from Robina's Organics; and because radicchio can have a bite of bitter, I dressed this simply with the Tuscan Blend olive oil and the Star Anise Vanilla Bean Balsamic from The Quail & Olive*.
Ingredients serves 4
- 1 head Rosa del Veneto raddicchio
- 2 to 3 beets
- Tuscan Blend olive oil (from the Quail & Olive, feel free to substitute whatever olive oil you have)
- Star Anise Vanilla Bean Balsamic (from the Quail & Olive, feel free to substitute whatever balsamic vinegar you have)
- 4 to 5 red pearl onions, peeled
- 2 Tablespoons crumbled goat cheese
- 1/4 cup roasted pecans
- freshly ground salt
- freshly ground pepper
Preheat oven to 400 degrees Fahrenheit. Place the scrubbed beets in a large mixing bowl and toss them with 1 Tablespoon balsamic vinegar and 1 Tablespoon olive oil. Season with salt and pepper. Wrap beets loosely in foil and place them on a rimmed baking sheets. Roast until the beets are fork tender. It depends on the size of the beets, but mine usually take about an hour or so.
When the beets are cool enough to handle, rub off the skins. Slice into thick coins and set aside while you prepare the rest of the salad.
Charred Red Pearl Onions
Peel the red pearl onions and slice them in half. In a small skillet, heat a splash of olive oil. Place the onions, cut-side down, and cook until they are softened and charred.
Peel apart the radicchio carefully. Rinse and dry the leaves and tear into bite-sized pieces. Place the radicchio on a serving platter. Place the roasted red beets on top and scatter the charred red onions over the top. Add the goat cheese and pecans to the salad. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper. Serve immediately.