Description
Radicchio and salad greens tossed with shaved golden beets, pickled red onion and topped with crushed pistachios.
Enjoy this hearty and vibrant salad with a creamy tarragon dressing.
Ingredients
Scale
FOR THE PICKLED RED ONION
- 1 cup sherry vinegar
- 1 cup apple cider vinegar
- ¼ cup water
- 2 tsp dijon mustard
- 1 tsp sea salt
- 1 tsp black pepper
- 1 medium red onion, thinly sliced in half moons
FOR THE DRESSING
- 3 tablespoons fresh tarragon leaves
- 1 cup of whole, organic plain yogurt (or 1 single serving container)
- 1 clove garlic
- zest and juice of 1 lemon
- ½ cup extra virgin olive oil
FOR THE SALAD
- 1 small head of radicchio, leaves roughly chopped into bite-size pieces
- 4 cups of mixed greens, including baby spinach and arugula
- 2 medium golden beets, shaved on mandolin on the thinnest setting
- ½ cup roughly chopped pistachios
- 4 hardboiled eggs, cut in half
Instructions
- First make the pickled beets. Add the vinegar, water, mustard, salt and pepper to a large jar. Shake well till the mustard is emulsified with the liquid. Add the red onion. Shake well and let sit on the counter for 1 hour. Then store in the refrigerator up to one month.
- Hard-boil your eggs. Add 4 eggs to a small pot and cover with water. Bring to a boil, and then simmer for 10 minutes. Drain water and let cool before peeling. Once cool to the touch, remove shell and carefully slice in half.
- Make the dressing by combining rough chopping the fresh tarragon. Stir it into the yogurt with the garlic, lemon zest and juice. Set aside.
- Lastly, prepare your vegetables and salad greens. Slice radicchio in quarters, remove the thick core and rough chop into medium bite sized pieces. Toss in a salad bowl with greens.
- Using a mandolin, slice the golden beets on the thinnest setting possible. Separate beets and toss in the salad greens. Roughly chop pistachios and set aside.
- To serve, toss salad greens and beets well with the dressing. Add pickled red onions and chopped pistachios. Finish with hard-boiled egg. Enjoy immediately.
Notes
For my vegan clients I make the salad dressing using cashew, almond or coconut based yogurt.
Don’t have time for pickled red onions? Used thinly sliced red onion, shaved on the mandolin like the beets, then sliced into half moons.
The salad is delicious with deviled eggs, chicken breast, salmon and steak.