Summer Beet and Cherry Salad Recipe
This Summer Beet and Cherry Salad is a vibrant dish featuring roasted beets, fresh cherries, shaved fennel, and a delicious mustard vinaigrette. It’s a refreshing and colorful salad that’s perfect for a light and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Roasting, Tossing, Drizzling
- Cuisine: Modern
- Diet: Vegetarian
Ingredients
Scale
For the Salad:
- 2 medium red beets, peeled and cubed
- 1/2 cup fresh cherries, halved and pitted
- 1/4 small red onion, thinly sliced
- 1/4 cup shaved fennel
- Crispy vegetable stems or roasted beet stalks (optional for texture)
- Microgreens or beet greens, chopped
- Fresh dill or fennel fronds, for garnish
For the Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup or honey
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the beets: Toss beet cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender. Let cool.
- Make the vinaigrette: Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
- Assemble the salad: Arrange roasted beets, cherry halves, red onion slices, and shaved fennel on a serving plate.
- Dress the salad: Drizzle with vinaigrette and toss gently to coat.
- Garnish and serve: Garnish with chopped beet greens, dill or fennel fronds, and crispy stems. Serve chilled or at room temperature.
Notes
- This salad can be customized with additional ingredients like nuts or cheese.
- For added sweetness, consider adding a touch of honey to the vinaigrette.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
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Find it online: https://swivily.com/summer-beet-and-cherry-salad-recipe/