Winter Salad with Beets, Beauty Heart Radish, and Balsalmic Reduction
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
1To 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.