This easy Olive Spread (Olive Tapenade) comes together in just 10 minutes in your food processor or blender. It's amazing as an appetizer for parties, served as part of a charcuterie board, or used as a sandwich spread.
This delicious Italian Radicchio Salad is dressed in a creamy lemon-vinaigrette and tossed with buttery calvestrano olives, tasty breadcrumbs and nutty parmesan cheese. And, a special tip ensures that your radicchio won't be bitter!
Why not whip up this sweet and savory Blackberry Goat Cheese appetizer for your next party? This elegant appetizer is easy to make with just 5-ingredients! The perfect blend of sweet, tart, creamy and tangy.
These Slow Cooker Black Beans are easy to make and taste so much better than the canned version! No soaking required. Perfect for meal prep or as a side dish to your favorite tacos, salads, or protein bowls.
This Hibiscus Margarita recipe is a fun twist on a traditional margarita. Made with an easy homemade hibiscus tea concentrate, grapefruit juice and tequila. The ingredients are simple, but the taste is amazing!
You’ll want to keep a jar of this Pickled Red Cabbage in your fridge at all times. Not only is it fast and easy, but you can use it on anything! Pile it onto tacos, burgers, pork sandwiches, and so much more.
Many of these maroon food recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Please leave a comment and rating below, if you loved this round up of maroon food recipes. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Looking for the BEST maroon foods for a color party? I've got you covered with these 15+ delicious maroon food recipes! Try this Beet Risotto. It's a delicious dish that's perfect for Valentine's Day but craveable every day of the year!
Put oven rack in middle position and preheat oven to 425°F.
Tightly wrap beets foil and roast on a baking sheet until tender, about 1 1/2 hours. Let cool slightly. Peel the beets under running cold water. Place two of the beets in a blender or food processor and process briefly, until somewhat smooth. Dice the remaining beet into 1/2 inch cubes.
While beets are cooling, bring broth and water to a simmer in a 2- to 3-quart saucepan.
Heat butter in a wide, heavy pot over moderate heat. Cook the garlic and onion until softened and fragrant. Add the rice and cook, stirring constantly, for 1 minute.
Add wine and stir until absorbed, about 1 minute. Using a ladle, stir in 1/2 cup warm broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding warm broth, one ladle at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes.
Stir in beets, beet puree, vinegar, salt, and pepper and cook, stirring, until heated through.
Top bowls of risotto with crumbled goat cheese and dill. Serve immediately.