pink egg & roasted beet salad with pistachios and apple
serves 2–3soup + salad
ingredients
- for the salad:
- •rainbow chard or other greens, finely chopped
- •a few thin slices of radish
- •2 hard-boiled eggs, quartered or halved
- •2 roasted beets, cut into small wedges or cubes
- •1/2 apple, thinly sliced or cut into matchsticks
- •1/4 cup pistachios, roughly chopped
- •parmigiano-reggiano, micro-shaved
- •optional: crumbled seed crackers, for extra crunch
- •for the dressing:
- •2 tablespoons olive oil
- •1 teaspoon apple cider vinegar or lemon juice
- •1/2 teaspoon honey or a splash of leftover beet juice
- •tiny grate of fresh ginger (optional)
- •salt and pepper, to taste
instructions
whisk together the olive oil, apple cider vinegar, honey, ginger (if using), salt, and pepper to create the dressing. toss the chopped greens lightly with the dressing to coat them just enough. arrange the greens on a platter or in a large bowl. layer on the roasted beets, apple slices, and pistachios. nestle the hard-boiled eggs among the salad, allowing them to rest against the beets to pick up a pink hue if still warm. finish with a generous shaving of parmigiano-reggiano over the top.
notes
serve as a standalone dish or pair with crusty bread for a more substantial meal.
this salad can be prepared in advance; just add the dressing and eggs right before serving to maintain texture.