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Radicchio and Pickled Beet Salad with Pistachio, Hard-Cooked Egg, and Tarragon Yogurt 

Balance is key here. The sweet, earthy flavor of the golden beets gets some acidity and heat from the pickling brine, the eggs and yogurt dressing provide much-needed fat to mellow the bitter radicchio, and the pistachios add crunch and salt. Plus, it’s gorgeous and would be a stunner at any brunch or lunch. 

Serves 4

For the quick-pickled beets:

⅓ cup sherry vinegar

1 tablespoon mustard seeds

¼ teaspoon fennel seeds

⅛ teaspoon chili flakes

about 10 black peppercorns

1 tablespoon kosher salt

3 tablespoons boiling water

2 golden beets, peeled and thinly sliced on a mandoline

For the dressing:

1 heaping tablespoon fresh tarragon leaves

2 tablespoons plain yogurt

¼ cup extra virgin olive oil

1 clove garlic

zest and juice of ½ lemon

For the salad:

1 small head radicchio, leaves roughly chopped into bite-size
pieces

¼ cup roughly chopped pistachios

4 8-minute eggs, cut into quarters

flaky sea salt

fresh-cracked black pepper

1. First make the pickled beets. Combine the first 6 ingredients in a bowl, then add the boiling water and swirl it around just to dissolve the salt. Add the sliced beets and let sit for at least 30 minutes. Remove the beets from the brine before adding to the salad. 
 
2. To make the dressing, combine all the ingredients in a small bowl and blend using an immersion blender. 
 
3. Combine half the pickled beets and all the radicchio with some dressing. Layer that in the base of a large, shallow serving bowl. Top with the remaining pickled beets, pieces of egg, and pistachios, then top with a final drizzle of dressing. Finish with flaky sea salt and fresh-cracked pepper. 

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