In a deep saucepan, place 6 eggs in cold water.
Bring the eggs up to a boil, turning off the heat when they reach boiling.
Cover with a lid and allow to sit for 13 minutes.
Strain the eggs and cool them in cold running water or an ice bath.
Peel the eggs and set aside.
With a peeler, peel 1 medium-sized beet and dice it.
Place in a saucepan with 1 cup of water and bring to a boil.
Allow to boil for 10-15 minutes or until the beets are soft and the water is dark magenta.
Add ½ cup fresh orange juice, ½ cup apple cider vinegar, and 1 teaspoon salt. Allow to cool.
Place the hardboiled eggs in the cooled brine. Refrigerate for 2-3 days.
In a small bowl whisk together ⅔ cup olive oil, 1 tablespoon dijon mustard, ½ cup orange juice, and a pinch of salt. Set aside
Wash and dry the radishes. Cut into thin rounds.
Wash and dry the strawberries, then cut off the tops, and slice them in half.
Cut off the peel of 2 oranges and cut each into thin rounds.
Wash, dry, and chop the romaine hearts.
Cut the pickled beets in half.
Peel the parmesan, creating long strips, if not using cheese already grated.
Place the romaine on the bottom of a large oval platter.
Arrange rows of radishes, fruits, eggs, and cheese, horizontally on the lettuce.
Scatter pistachios.
Pour dressing on top of the salad.
Season with salt and pepper, to taste.
Enjoy!