Winter Salad with Beets, Watermelon Radishes, Pistachios and Balsamic Reduction

from Eggs on Sunday

an Eggs on Sunday original

The balsamic reduction is a staple in our house; I love to top salads with it and it can elevate inexpensive, store-bought balsamic vinegar to something syrupy and sublime.

a mix of red leaf lettuce and kale (Lacinato kale is a bit less bitter than curly kale, but either will do)
a few slices of roasted beets - try using a mix of golden and red
sliced watermelon radish
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 (I like the Maldon brand)
freshly ground black pepper
chopped pistachios


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.

Combine the lettuce, kale, 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.