Loading Video...

Tri-Color Beet Salad with Cherry Vinaigrette

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 4 servings
Save Recipe

Ingredients

Roasted Beets:

2 pounds medium red, golden and striped beets, scrubbed

Extra-virgin olive oil, to coat

Kosher salt and freshly cracked black pepper

Cherry Vinaigrette:

1/4 cup dried cherries (reconstituted in 1/4 cup red wine vinegar for 30 minutes)

2 tablespoons balsamic vinegar

1 teaspoon sherry vinegar

1/2 cup extra-virgin olive oil

Kosher salt and freshly cracked black pepper

Salad:

1 cup chiffonade of kale leaves

2 tablespoons pepitas, toasted

1/3 cup crumbled goat cheese

2 tablespoons chopped fresh mint

Directions

  1. 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.
  2. 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.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Roasted Beet Salad

Balsamic Roasted Beet Salad

Beet and Goat Cheese Arugula Salad

Beet Salad

Beet Salad

Beet Salad

Beet Salad

Jicama Salad