Summer Beet and Cherry Salad Recipe

The Summer Beet and Cherry Salad is a celebration of seasonal flavors—vividly roasted beets, fresh sweet cherries, crisp fennel, and a zippy mustard vinaigrette all come together for a dish that’s as beautiful as it is delicious. Each bite pops with color and a lively balance of earthy, sweet, and tangy notes, finished with playful garnishes that add texture and a touch of elegance. Whether you’re hosting a summer lunch, looking for a refreshing side, or just craving something extraordinary, this salad promises to be a vibrant showstopper you’ll want to make again and again.

Ingredients You’ll Need

Assembling this salad is delightfully straightforward, relying on just a handful of peak-season ingredients to create magic. Every component brings its own flair—color, taste, or crunch—that transforms a simple plate of vegetables into a true Summer Beet and Cherry Salad masterpiece.

• Red beets: Roasted to perfection, they lend a sweet earthiness and jewel-like color to the salad.
• Fresh cherries: Halved and pitted, they add juicy pops of summertime sweetness and a splash of deep red.
• Red onion: Thinly sliced for a gentle sharpness that balances beautifully with sweet ingredients.
• Shaved fennel: Delicate and crisp, fennel brings freshness and subtle licorice notes.
• Olive oil: Extra-virgin for flavor and richness, plus it helps bring together the vinaigrette.
• Apple cider vinegar: Adds a bright tang that elevates the salad’s flavors.
• Dijon mustard: The backbone of a zesty vinaigrette, offering depth and a gentle kick.
• Maple syrup or honey: Just a touch for balance; use your favorite to lightly sweeten the dressing.
• Salt and black pepper: Essential for seasoning and tying all the flavors together.
• Fresh dill or fennel fronds: For garnish, they add aromatic green flecks and summer perfume.
• Microgreens or beet greens: Chopped and sprinkled on top for extra color and nutrient boost.
• Crispy vegetable stems or roasted beet stalks (optional): These add an unexpected crunch—don’t skip if you have them!

How to Make Summer Beet and Cherry Salad

Step 1: Roast the Beets

Begin by preheating your oven to 400°F (200°C). While the oven warms up, peel and cube your red beets. Toss them with a drizzle of olive oil, a pinch of salt, and a couple grinds of black pepper. Spread the cubes in an even layer on a baking sheet, making sure they’re not overcrowded for even roasting. Slide them into the oven and let them become tender and caramelized for about 25 to 30 minutes. The roasting intensifies their sweetness and gives the salad its signature depth.

Step 2: Make the Mustard Vinaigrette

While the beets cool after roasting, whisk together your olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, plus some salt and black pepper in a small bowl. This tangy vinaigrette is the secret weapon of the Summer Beet and Cherry Salad, bringing all the flavors into perfect harmony. If you want an extra-silky dressing, keep whisking until it’s glossy and fully blended.

Step 3: Prepare the Salad Ingredients

Slice your fresh cherries in half and carefully remove the pits. Thinly slice the red onion so it adds a gentle crunch without overpowering, and shave the fennel for a delicate, almost feathery texture. Have your fresh greens, dill, and any crispy stems ready for final garnishing.

Step 4: Assemble the Summer Beet and Cherry Salad

On a large, bright serving plate—white is perfect to show off those vibrant colors—arrange the roasted beets, cherry halves, slices of red onion, and shaved fennel. Drizzle over the mustard vinaigrette and, with gentle hands, toss everything together just enough to coat. This is where the salad begins to look (and smell!) like pure summer.

Step 5: Finish with Fresh Garnishes

Scatter chopped beet greens or microgreens over the top to up the color ante. Add clouds of fresh dill or fennel fronds, and if you have them, shower some crispy vegetable stems or roasted beet stalks for delightful crunch. Serve immediately, either chilled for a crisp refresher or at room temperature where the flavors can really shine.

How to Serve Summer Beet and Cherry Salad

Garnishes

Top each serving with a flourish of fresh dill, fennel fronds, and a generous handful of microgreens or beet greens for that garden-fresh finish. For an extra-special touch, a few crispy stems or roasted beet stalks add both contrast and a little crunch, taking your Summer Beet and Cherry Salad from delightful to truly unforgettable.

Side Dishes

This salad is a feast for the senses on its own, but it pairs beautifully with so many summer favorites. Try serving it alongside grilled fish or chicken, a crusty artisan bread for scooping, or as part of a larger plant-based spread featuring hummus, olives, and roasted potatoes. Its lively flavors can brighten up any picnic, barbecue, or even just a casual lunch at home.

Creative Ways to Present

For a showstopping look, arrange the salad on a long platter or assemble individual servings in shallow bowls layered for maximum color impact. Want to make a starter for a dinner party? Plate the salad in rings or shape small towers with a round mold. Even serving in clear mason jars works for stylish, transportable salads on the go—every bite remains as stunning as the first.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be saved in an airtight container and enjoyed for up to two days in the refrigerator. The Summer Beet and Cherry Salad tends to mellow and marinate as it sits, making the flavors even more harmonious—the beets will tint everything a beautiful pink, and the vinaigrette seeps into each bite.

Freezing

While you technically could freeze roasted beets, the fresh cherries and crisp fennel won’t stand up to freezing and thawing—they’ll lose their vibrant texture. This salad is best enjoyed fresh, but if you’re in a pinch, you can freeze the roasted beets alone then thaw and combine with fresh ingredients when ready to serve.

Reheating

No need to reheat—this salad is meant to be enjoyed cold or at room temperature. If you find your beets are too chilled straight from the fridge, just let the salad rest on the counter for 10 to 15 minutes before serving for the flavors to really open up.

FAQs

Can I use yellow or golden beets instead of red?

Absolutely! Golden beets are delicious in the Summer Beet and Cherry Salad, offering a slightly milder taste and a stunning color contrast with the deep red cherries. Try a mix for an extra-rainbow effect.

What’s the best way to pit fresh cherries quickly?

If you don’t have a cherry pitter, you can use a sturdy straw or chopstick—just push through the center to pop out the pit. It takes a few minutes, but the vibrant, fresh flavor is well worth it.

Can I make this salad vegan?

Yes! Use maple syrup instead of honey in the vinaigrette, and all other ingredients are naturally plant-based. The Summer Beet and Cherry Salad is a fantastic vegan option for summer gatherings.

How do I keep my fennel extra crisp and fresh?

Shave the fennel right before using, and if you want extra crunch, soak the slices in a bowl of cold water for a few minutes, then pat dry—they’ll stay snappy and refreshing in your salad.

Is there another green I can use if I don’t have beet greens or microgreens?

Certainly—try arugula for a peppery kick or a handful of tender baby spinach. Even chopped fresh herbs like parsley or basil can give your Summer Beet and Cherry Salad a new twist.

Final Thoughts

If you’re craving something bold, colorful, and loaded with summer’s best flavors, give this Summer Beet and Cherry Salad a place at your table. It’s easy, stunning, and sure to bring a smile to anyone who tries it—so grab those beets and cherries and enjoy the freshest taste of the season!

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