PICKLED EGG, BEET, AND PEA TENDRIL SALAD

There’s a touch of whimsy to this salad, thanks to the Chioggia beets (also known as candy cane beets) and beet-dyed hard-boiled eggs.

INGREDIENTS (4 Servings):

6 hard-boiled eggs, peeled

1 (15-ounce) can pickled or canned beets

1 pound pea tendrils (or other microgreens)

3 Chioggia beets, peeled and sliced thinly

Juice of 1 lemon

2 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper, to taste

DIRECTIONS:

1.    Place the hard-boiled eggs in a glass bowl and add the pickled beets. Refrigerate for 24 to 36 hours.

2.    Slice the eggs into quarters. Add to a large bowl with the pea tendrils and Chioggia beets.

3.    Dress with the lemon juice, olive oil, and salt and pepper to taste, and serve immediately.