Easter Rainbow Salad


Vibrant beets, radishes, and strawberries give this fresh and healthy salad its beautiful striped appearance. Top with a slightly sweet vinaigrette and crunchy, salty pistachios for a starter that tastes as incredible as it looks.

Easter Rainbow Salad
Photo: Andy Lyons
Total Time:
30 mins
8 cups


  • cup white balsamic vinegar or balsamic vinegar

  • 2 tablespoon honey

  • 1 tablespoon lemon juice

  • ½ teaspoon kosher salt

  • cup olive oil

  • 3 tablespoon finely chopped pistachios, plus more for topping

  • 3 tablespoon finely chopped green onions

  • 3 tablespoon finely chopped fresh dill

  • 1 head Bibb lettuce or Boston lettuce, leaves separated

  • 2 golden beets, roasted,* halved, and thinly sliced

  • 8 ounce whole fresh strawberries, hulled and sliced (about 2 cups)

  • 2 watermelon radishes, peeled and thinly sliced

  • 2 ounce ricotta salata, finely shredded (substitute feta cheese, if desired)


  1. For vinaigrette: In a small bowl whisk together vinegar, honey, lemon juice, and 1/2 tsp. salt. Gradually whisk in olive oil. Stir in pistachios, green onions, and dill; set aside.

  2. For salad: Arrange lettuce leaves on a large platter. Top with rows of roasted beets, strawberries, and radishes. Sprinkle with cheese and additional pistachios. Serve with dressing on the side.

*To roast beets:

Preheat oven to 375°F. Place beets on a piece of heavy foil. Bring up sides of foil around beets; fold ends to enclose. Place on a baking sheet. Bake for 1 hour or until tender. Cool. Slip off skins.

Nutrition Facts (per serving)

262 Calories
21g Fat
18g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 262
% Daily Value *
Total Fat 21g 27%
Saturated Fat 4g 20%
Cholesterol 6mg 2%
Sodium 229mg 10%
Total Carbohydrate 18g 7%
Total Sugars 14g
Protein 3g
Vitamin C 30.1mg 151%
Calcium 41mg 3%
Iron 0.9mg 5%
Potassium 283mg 6%
Folate, total 61.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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