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Tie-Dye Salad
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The vibrant red beets, deep purple blackberries and fresh green herbs create a vibrant swirl of colors on the plate. This salad is as delicious as it is beautiful and impressive.

Swap option: If you can't find Boston lettuce, butter, red leaf, green leaf or romaine lettuces are all great alternatives.


  • Blackberry Vinaigrette

    • 1/3 cup blackberries
    • 1/3 cup blended oil
    • 1/4 cup red wine vinegar
    • 2 tablespoons honey
    • 1 teaspoon salt
  • Marinated Beets

    • 1 pound unpeeled baby beets
    • 3 teaspoons olive oil
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon thyme
    • 1/4 teaspoon blackberry vinaigrette (recipe above)
  • Toasted Pistachios

    • 4 tablespoons pistachios
    • 1/2 teaspoon canola oil
    • 1/4 teaspoon salt
  • Salad

    • 6 ounces Boston lettuce
    • 3/4 pound marinated beets (recipe above)
    • 1/4 cup blackberry vinaigrette (recipe above)
    • 4 tablespoons toasted pistachios (recipe above)
    • 1 shallot, sliced thinly into rings
    • 1½ ounces hard goat cheese
    • 1 tablespoon torn chervil
    • 1 tablespoon torn tarragon


For the blackberry vinaigrette:

Add all ingredients to blender and blend on high until smooth.

For the marinated beets:

1. Preheat oven to 350°F.

2. Wash beets thoroughly and clean collars. Halve or quarter depending on size.

3. Toss in oil and salt and spread onto baking sheet over roasting rack or foil.

4. Place in oven on middle rack for 30 minutes until tender and the beets appear dried.

5. Remove from oven and cool down to room temperature.

6. In a medium mixing bowl, toss beets with blackberry vinaigrette and let marinate for at least 30 minutes.

For the toasted pistachios:

1. Preheat oven to 325°F.

2. Toss pistachios in bowl with oil and salt.

3. Place seasoned pistachios on a baking sheet for roughly 5-7 minutes or until golden brown.

4. Remove from oven and let cool down to room temperature.

For the salad:

1. Place the marinated beets at the bottom of a bowl.

2. In a medium mixing bowl, dress the lettuce with vinaigrette and place on top of beets.

3. Top with shallots and toasted pistachios and grate the goat cheese over the salad.

4. Top with chervil and tarragon and finish with cracked black pepper.

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