shrimp, beet, raspberry, radicchio, pickled red onion, rose petal salad
Hey summer! Where ya goin’? Not so fast, please! We’re holding on to summer by drinking our favorite pink wines: chilled dry French rosés which are the epitome of summer – light, fresh, and refreshing. This salad is crafted in a way so as to let the integrity of each ingredient shine, taking care not to overdress, but letting the raspberry vinegar and olive oil enhance the flavors. The spectrum of pink colors, fruity and flowery aromas, and range of flavors and textures beautifully complement rosé wines.
rosé salad recipe
Slice radicchio into fine ribbons, reserving a few leaves as cups to hold the salad. Toss with olive oil, salt and pepper.
Toss raspberries with raspberry vinegar, salt and pepper.
Slice steamed baby beets into quarters.
Place radicchio cups in the center of a platter, arrange a mound of radicchio ribbons over the leaves.
Arrange beets around the radicchio.
Place pickled red onion over the radicchio, top with raspberries.
Arrange chilled shrimp in the center.
Scatter pink rose petals around the platter.
Drizzle entire platter with olive oil and raspberry vinegar.
Sprinkle with sea salt and fresh ground pepper.
This David Austin Old English Rose “Ambridge” is from my garden. When choosing rose petals to garnish the salad remember that roses are not equally suitable for garnish. Look for roses with a strong fragrance. And as always, make sure the roses are edible, not treated with chemicals, and eat only in moderation.
Bieler Pere et Fils Rosé, Coteaux d’Aix en Provence
Bieler Pere et Fils Rosé is soft cranberry in color with a lovely aromas of raspberry, bing cherry, wild strawberry and spicy minerality. Made from a blend of Syrah, Grenache and Cabernet Sauvignon it is crisp with flavor notes of raspberry and spice. The finish is long and refreshing. What a match!
This salad was inspired by one the go-to cookbooks in my collection: The Vintner’s Table Cookbook – Recipes from a Winery Chef by Mary Evely. Fabulous food & wine pairing suggestions plus great wine-friendly recipes make this book a terrific resource.
Summerfest is featuring BEETS!
Summer Fest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summertime fruits and vegetables. Be sure to check out the Pinterest Board with over 100,000 followers called Let’s Pull Up A Chair! And if this rosé salad got you in the mood for beets, you might enjoy taking a peek at other beet-y recipes from some fabulous bloggers below…
Jeanette’s Healthy Living: Star Anise Ginger Pickled Beets
The Heritage Cook: Rosemary Roasted Beets, Potatoes and Peppers
Dishing: Beetroot Brownies / Beet Brownies
Devour: 4 Beet Salad Best Bets
Napa Farmhouse 1885: Beet Greens with Balsamic Glazed Beets
Red or Green: Sweet and Spicy Roasted Beet and Bacon Salad
Virtually Homemade: Beet Risotto with Goat Cheese
Domesticate Me: Ginger-Soy Glazed Salmon with Asian Beet Slaw
Dishin & Dishes: Roasted Beet Salad with Garlic Vinaigrette
Taste With The Eyes: Shrimp, Beet, Raspberry, Radicchio and Rose Salad
Weelicious: Red Beet and White Bean Hummus
FN Dish: 5 Ways to Brighten Beets
13 thoughts on “rosé salad – a summer dish crafted to complement chilled dry rosé”
Just found your site on Pinterest and ohmahgoodness soooo many beautiful dishes! Looking forward to following along.
What a stunning salad! I love all the beautiful vibrant colors!
Wonderful project from the Food Network. At the house we had some beautiful pale lilac coloured heirloom roses that climbed a trellis in front of the house.
A gorgeous salad! I’ve never had a dish with rose petals, rosewater, but not the petals. This salad is very intriguing with all of the different flavors and texture. Just beautiful!
That’s a real firework of refined ingredients in this recipe, sounds delightful.
And what shall I say about the pictures……girl you have got talent!!
Such a pretty looking meal, your pictures are gorgeous.
Terrific project! First I have to say your photographs and food styling have even topped your usual stellar work. What is so special about this one it the unifying theme of color. Every part of this has directly to do with it. Brava! And the food itself sounds wonderful. By the way – have you ever tasted rosé from Puglia? They are marvelous.
What a beautiful salad! This is one of the gorgeous salad I’ve seen, LL!