How To Make Spring Pea Salad - Best Recipe | Charleston Magazine

Ingredients

• 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
• 3 yellow beets, weighing about 1 lb. total
• Extra-virgin olive oil
• 1 cup (or more as needed) vegetable stock
• 4 eggs
• 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
• Kosher salt and freshly ground pepper