For the buttermilk dressing:
1/2 cup plain yogurt
1/4 cup buttermilk
1 Tbs. champagne vinegar
Zest and juice of 1/2 lemon
2 Tbs. extra-virgin olive oil
1/4 tsp. cracked black pepper
1/4 tsp. granulated garlic
Kosher salt to taste
For the beet puree:
3 yellow beets, weighing about 1 lb. total
Extra-virgin olive oil
1 cup (or more as needed) vegetable stock
Kosher salt to taste
For the soft-boiled eggs:
4 eggs
For the salad:
1/2 cup beet puree
2 oz. fresh pea tendrils
1/2 cup fresh peas, blanched
2 radishes, thinly sliced
1 red beet, roasted and quartered
1 yellow beet, roasted and quartered
1/4 cup goat cheese crumbles
1/4 cup buttermilk dressing
4 soft boiled eggs
Kosher salt and freshly ground pepper
For the buttermilk dressing:
Put all of the ingredients except the salt in a mixing bowl and whisk together. Add salt to taste. Cover and refrigerate until the salad is ready to dress. The dressing can be made ahead and refrigerated for up to one week.
For the beat puree:
Preheat the oven to 400°F.
Trim the tops from the beets and wash them well. Toss the beets in olive oil and salt and place them on a baking sheet. Roast for 45 minutes, or until fork-tender.
Remove the beets from the oven and let cool in their skin. Peel the skin off the beets and quarter them. Working in batches if necessary, place the beets in a blender and add vegetable stock with the motor running until they are smoothly pureed. Season to taste with salt and set aside.
For the soft-boiled eggs:
Place the eggs in a saucepan and add water until covered. Bring the water to a boil over high heat and cook the eggs for five minutes. Remove from the heat and run cold water over the eggs until cool enough to handle.
For the salad:
To assemble: Swirl the beet puree on four plates. Put the pea tendrils, fresh peas, radishes, beets, and goat cheese crumbles in a bowl. Add 1/4 cup of buttermilk dressing and toss gently. Divide among the plates. Top each plate with a soft-boiled egg. Sprinkle lightly with salt and pepper and serve.
