Imagine a salad that's not just a side dish, but a culinary masterpiece that combines the earthy richness of roasted beets, the sweet burst of fresh cherries, and the tangy elegance of goat cheese. This Roasted Beet Cherry Salad is more than just a recipe—it's a symphony of flavors that will transform your dining experience from ordinary to extraordinary. Whether you're a health-conscious foodie or a gourmet enthusiast, this vibrant salad promises to elevate your meal with its stunning colors and irresistible taste.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium beets, roasted and diced
- 1 cup fresh cherries, pitted and halved
- 4 cups arugula
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, wash the beets thoroughly to remove any dirt. You can leave the skin on for roasting, as it will be easier to peel after they are cooked.
- Wrap each beet individually in aluminum foil, ensuring they are tightly sealed. Place the wrapped beets on a baking sheet to catch any drips and roast in the preheated oven for about 30 minutes or until they are tender when pierced with a fork.
- While the beets are roasting, prepare the cherries. Wash the fresh cherries, remove the pits, and cut them in half. Set aside.
- In a small skillet over medium heat, add the walnuts and toast them for about 5-7 minutes, stirring frequently until they are golden and fragrant. Be careful not to burn them. Once toasted, remove from heat and let them cool.
- Once the beets are done roasting, remove them from the oven and allow them to cool for a few minutes. Carefully unwrap the foil and peel the skins off the beets using your hands or a paper towel. Dice the beets into bite-sized pieces.
- In a large salad bowl, add the arugula as the base. Top it with the diced roasted beets, halved cherries, crumbled goat cheese, and toasted walnuts.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper to create the vinaigrette. Adjust the seasoning to taste.
- Drizzle the balsamic vinaigrette over the salad just before serving. Gently toss the salad to combine all the ingredients and ensure the vinaigrette coats everything evenly.
- Serve immediately, garnishing with additional goat cheese or walnuts if desired. Enjoy your Roasted Beet Cherry Salad!
Tips
- Roasting Beets like a Pro: Always wrap beets in foil to retain moisture and prevent burning. Let them cool slightly before peeling to make the skin removal easier.
- Cherry Selection: Choose ripe, firm cherries for the best flavor and texture. If fresh cherries are out of season, you can substitute with dried cherries.
- Toasting Nuts: Watch your walnuts carefully when toasting—they can burn quickly. Stir frequently and remove from heat as soon as they turn golden and become fragrant.
- Vinaigrette Hack: Make your vinaigrette ahead of time and store in the refrigerator. The flavors will meld and intensify, making your dressing even more delicious.
- Serving Suggestion: For an extra gourmet touch, serve the salad slightly chilled and drizzle the vinaigrette just before serving to maintain the crispness of the arugula.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 8g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 15mg
