Tardivo Radicchio and Beet Salad with Crumbled Gorgonzola and Pistachios

I made this salad for the first time one snowy winter night, and was pleasantly surprised by just how well all of the ingredients complimented one another. It was in one word: balanced. The beets were sweet, the radicchio complex and slightly bitter, the gorgonzola packed a savory punch, and the pistachios added the perfect amount of salty crunch. This dish is a perfect salad for a date night or an elegant winter dinner with friends or family. Or a random Tuesday, that works too :)

• Tardivo radicchio

• Beet

• Gorgonzola crumbles

• Salted, shelled pistachios

• Olive oil

• Salt and pepper

• Shallot

• Lemon

• Dijon Mustard

• Agave Syrup

*Portioned to serve two people. Adjust increments accordingly

1. (Optional) to boil beets (can be done a day or two ahead of time): Cut the ends off your beets and place in pot of water. Bring to a boil, then simmer for 45 minutes to 1 hour. Remove from water and cool (I recommend 30 minutes to an hour). Once cool, the skins of your beets will slide off easily. Store extras in the refrigerator.

2. Rinse and chop one head of tardivo radicchio into 1 inch, horizontal shreds. Dice ½ of a beet into cubes, and combine in a large bowl with radicchio, 4 oz crumbled gorgonzola and 2 tablespoons chopped, salted pistachios.

3. For the dressing, combine 1 tablespoon minced shallot, 3 tablespoons lemon juice, 1 ½ teaspoons Dijon mustard, ½ teaspoon agave syrup, ½ cup olive oil, and salt and pepper to taste. Note- this recipe was adapted from epicurious, and is one of my absolute favorite vinaigrettes! Unfussy and packed full of acidity.

4. Mix well and serve!