Print

Spring Beet and Radish Salad with Fresh Herbs and Soft-Boiled Eggs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 6 reviews

A fresh and vibrant Spring Salad featuring tender salad greens, bright roasted beets, crisp radishes, fennel, blanched asparagus, and perfectly boiled eggs, all brought together with a tangy lemon-Dijon vinaigrette and an optional sprinkle of edible blossoms for a beautiful finish.

Ingredients

Vinaigrette

  • 1 small shallot, finely diced
  • Pinch of salt
  • 1/4 cup lemon juice plus 1 teaspoon zest
  • 2 teaspoons Dijon mustard
  • 6 tablespoons extra-virgin olive oil
  • Salt and black pepper, to taste

Salad

  • 3 medium red or gold beets, cooked and cut into wedges
  • Salt and black pepper, to taste
  • 4 handfuls salad greens (preferably a mix of arugula and lettuce such as Little Gem or red oak)
  • 1 (2-inch) piece daikon radish, or 1 medium watermelon radish, peeled and very thinly sliced
  • 1 bunch small radishes or baby turnips, trimmed and halved
  • 1 medium fennel bulb, cored and thinly sliced
  • 1 bunch asparagus, trimmed and briefly blanched in salted water, then cooled
  • 4 eggs, boiled for 7 to 8 minutes, cooled, peeled and halved
  • 1 cup fresh mixed herbs (such as tarragon, basil, mint, or dill)
  • Nasturtium or calendula blossoms, for serving (optional)

Instructions

  1. Make the vinaigrette: In a small bowl, combine the finely diced shallot with a pinch of salt, lemon juice, lemon zest, and Dijon mustard. Stir until the salt dissolves, then slowly whisk in the extra-virgin olive oil until the dressing is well emulsified. Taste the vinaigrette and adjust seasoning by adding more salt and black pepper as desired.
  2. Prepare the beets: Place the cooked beet wedges in a small bowl, season with salt and black pepper, then toss gently with 2 tablespoons of the prepared vinaigrette to coat evenly. Set aside to marinate briefly while you prepare the rest of the salad.
  3. Assemble the salad base: Put the salad greens in a large mixing bowl, sprinkle lightly with salt, and dress with 1 tablespoon of the vinaigrette. Toss lightly to combine, then divide the greens among individual plates or arrange on a large serving platter.
  4. Add the vegetables and eggs: Scatter the dressed beet wedges, thinly sliced daikon or watermelon radish, halved small radishes or baby turnips, and thinly sliced fennel over the greens. Arrange the blanched asparagus spears neatly on top. Carefully place the halved boiled eggs over the vegetables and season the eggs with a pinch of salt and black pepper.
  5. Finish and serve: Sprinkle the fresh mixed herbs over the salad, and if using, scatter nasturtium or calendula blossoms for a colorful, decorative touch. Drizzle the remaining vinaigrette over the entire salad just before serving to enhance flavor and freshness.

Notes

  • The beets should be pre-cooked before using; roasting or boiling works well.
  • To blanch the asparagus, boil in salted water for about 2 minutes, then immediately transfer to ice water to stop cooking and retain color and crunch.
  • Boil eggs for 7 to 8 minutes for a creamy yet set yolk.
  • Nasturtium or calendula blossoms are optional but add a beautiful visual and a peppery flavor.
  • You can substitute salad greens with your favorite mixes; the key is variety and freshness.

Find it online: https://cookedbysarah.com/spring-beet-and-radish-salad-with-fresh-herbs-and-soft-boiled-eggs-recipe/