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1
In a small saucepan of salted boiling water, blanch the pearl onions for 3 minutes.
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2
Drain the onions and cool them under running water.
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3
Slip off the skins and pack the onions into a small heatproof jar.
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4
Pack each type of radish into separate small heatproof jars.
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5
In the same saucepan, combine 3/4 cup of the rice vinegar with the sugar, 2 tablespoons of salt and 1 cup of water and bring to a boil.
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6
Pour the hot brine over the jarred onions and radishes and let stand at room temperature for 3 hours.
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7
Preheat the oven to 400.
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8
Place the beets and carrots on 2 separate sheets of foil and drizzle them with 2 tablespoons of the olive oil.
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9
Fold up the edges of the foil sheets to make two sealed packets.
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10
Rub the sweet potato with vegetable oil, prick it all over with a fork and set it on a sheet of foil.
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11
In a medium baking dish, toss the cauliflower and broccoli florets with the remaining 1 tablespoon of olive oil.
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12
Roast the cauliflower and broccoli for about 12 minutes, the sweet potato for about 30 minutes and the carrots and beets for about 35 minutes, until they are all tender.
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13
Let the roasted vegetables cool slightly.
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14
Using paper towels, rub off the beet and carrot skins; quarter the beets and halve the carrots.
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15
Peel the sweet potato and cut it into 1/2-inch-thick rounds.
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16
In a mini food processor or blender, puree the chipotle chile with the yellow miso paste, honey and the remaining 1/4 cup of rice vinegar.
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17
With the machine on, add the 1/2 cup of vegetable oil in a thin stream and process until emulsified.
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18
Season the dressing with salt.
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19
Drain the pickled vegetables.
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20
Slice the pearl onions 1/4 inch thick.
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21
In a serving bowl, combine the pickled and roasted vegetables with the escarole, pea shoots and cooked black quinoa.
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22
Add 1/4 cup of the dressing and toss gently.
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23
Serve the salad right away, passing the remaining dressing on the side.
