Skip to main content

Pretty in Pink: Rosa del Veneto Radicchio with Beets and Charred Red Pearl Onions #Sponsored

 This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
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

Procedure

Roasted Beets
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.

Assembly
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.


on the web, on Facebook, on Instagram, on Twitter

*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa