Winter Salad with Beets, Beauty Heart Radish, and Balsalmic Reduction

 In

Winter Salad with Beets, Beauty Heart Radish, and Balsalmic Reduction

Yields1 Serving
 red leaf lettuce (can add kale too)
  a few slices of roasted beets (gold, red, or both!)
  sliced beauty heart radish (will be in next box)
  crumbled fresh goat cheese
  balsamic vinegar (start with about 1/4 to 1/3 cup for 2 servings; see directions below)
  extra-virgin olive oil
  flaky sea salt
  freshly ground black pepper
  chopped pistachios
1

To make the balsamic reduction, place the balsamic vinegar (about 1/4 to 1/3 cup for 2 servings) in a small saucepan. Bring to a boil and then reduce until it’s a syrupy consistency. This usually takes me a few minutes, and don’t leave it because it can reduce pretty quickly. Also, be careful inhaling directly over the reducing liquid – it’s potent! Test it with a spoon as it reduces and once it’s reduced by about half, to a thicker, almost syrupy consistency, turn off the heat.

2

Combine the lettuce, beets, and radishes on two plates. Drizzle the plates with extra-virgin olive oil, then the balsamic reduction. Sprinkle with coarse sea salt and freshly ground black pepper, then top with the crumbled goat cheese and chopped pistachios.

Ingredients

 red leaf lettuce (can add kale too)
  a few slices of roasted beets (gold, red, or both!)
  sliced beauty heart radish (will be in next box)
  crumbled fresh goat cheese
  balsamic vinegar (start with about 1/4 to 1/3 cup for 2 servings; see directions below)
  extra-virgin olive oil
  flaky sea salt
  freshly ground black pepper
  chopped pistachios

Directions

1

To make the balsamic reduction, place the balsamic vinegar (about 1/4 to 1/3 cup for 2 servings) in a small saucepan. Bring to a boil and then reduce until it’s a syrupy consistency. This usually takes me a few minutes, and don’t leave it because it can reduce pretty quickly. Also, be careful inhaling directly over the reducing liquid – it’s potent! Test it with a spoon as it reduces and once it’s reduced by about half, to a thicker, almost syrupy consistency, turn off the heat.

2

Combine the lettuce, beets, and radishes on two plates. Drizzle the plates with extra-virgin olive oil, then the balsamic reduction. Sprinkle with coarse sea salt and freshly ground black pepper, then top with the crumbled goat cheese and chopped pistachios.

Notes

Winter Salad with Beets, Beauty Heart Radish, and Balsalmic Reduction