Vegetable Rainbow Salad

Name: Vegetable Rainbow Salad
Ingredients: 6 purple pearl onions, root ends trimmed; 6 small red radishes, tops trimmed to 1/3 inch and radishes halved lengthwise; 2 small lime radishes, sliced 1/4 inch thick; 1 medium watermelon radish, halved lengthwise and sliced crosswise 1/4 inch thick; 1 cup unseasoned rice vinegar; 2 tablespoons sugar; Kosher salt; 10 baby beets of varying colors (about 6 ounces), scrubbed; 5 medium carrots of varying colors (about 6 ounces), tops trimmed; 3 tablespoons extra-virgin olive oil; 1 small purple sweet potato (about 4 ounces); 1/2 cup vegetable oil, plus more for rubbing; 3 heads baby orange cauliflower (6 ounces total), cut into 3/4-inch florets; 1/2 small head Romanesco broccoli (about 2/3 pound), cut into 3/4-inch florets; 1 small chipotle chile in adobo; 1 tablespoon yellow miso paste; 1 tablespoon honey; 4 cups escarole (from about 2 heads)—tender white and light green leaves only, cut into bite-size pieces; 1 cup pea shoots; 1/2 cup cooked black quinoa