Recipes and Cooking Easter Rainbow Salad 4.5 (8) 4 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 11, 2018 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 8 Yield: 8 cups Jump to Nutrition Facts Ingredients ⅓ cup white balsamic vinegar or balsamic vinegar 2 tablespoon honey 1 tablespoon lemon juice ½ teaspoon kosher salt ⅓ 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) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 262 Calories 21g Fat 18g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.