Recipe courtesy of Guy Fieri
Episode: Global Fusion
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Roasted Beets:
Cherry Vinaigrette:
Salad:

Directions

Watch how to make this recipe.

For the beets: Preheat the oven to 400 degrees F. Lay out a large sheet of foil on top of a roasting dish and spread the beets across evenly on the sheet. Drizzle with a little olive oil and season with salt and pepper. Top with another sheet of foil and crimp to seal the edges. Poke holes in the top to allow steam to escape. Place in the oven and roast until the beets are tender, 30 to 45 minutes. Remove from the oven. Allow to cool in the foil pouch before loosening the skins and discarding. Quarter the peeled beets and place in a large bowl.

For the cherry vinaigrette: Drain the cherries and roughly chop. Whisk together the vinegars (including the red wine vinegar from the cherries) and cherries while slowly drizzling in the olive oil so it lightly emulsifies. Season with salt and pepper. Set aside until ready to use.

For the salad: Toss the warm beets with the cherry vinaigrette. Add the kale, pepitas, goat cheese and mint, continuing to toss. Season with salt and pepper.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Fall Salad

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Guy Fieri

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Pear Salad with Gorgonzola Dressing

Recipe courtesy of Sandra Lee

Smashed Tri-Color Potatoes

Recipe courtesy of Guy Fieri

Neelys Sweet Heat Tri Color Salad

Recipe courtesy of The Neelys

Three Color Salad: Insalata Tri Colore

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword