Roasted Beet & Cherry Salad with Balsamic Vinaigrette

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Hazelnuts, cherries, and black pepper next to a bowl of our roasted beet salad

Say howdy to an previous favourite! A model of this roasted beet salad appeared in our digital cookbook, and we liked it a lot that we needed to mud it off, freshen it up, and share it with you (our beloved web buddies).

Made with recent cherries, arugula, and roasted beets, this salad is vibrant, naturally candy, and filled with antioxidants. It’s easy sufficient for day by day (half-hour and 8 substances), however elegant sufficient to get pleasure from with dinner company. We hope you like it as a lot as we do! Let’s make salad!

Beets, arugula, cherries, hazelnuts, olive oil, salt, pepper, and balsamic vinegar

This salad begins with roasting thinly sliced beets, which makes them tender and brings out their pure sweetness. Not solely are roasted beets scrumptious, however they’re full of health-promoting antioxidants and have anti-inflammatory advantages (and more).

Thinly sliced beets on a baking sheet

Whereas the beets are within the oven, we combine collectively a fast balsamic French dressing with olive oil, balsamic vinegar, maple syrup, salt, and pepper. It’s a brilliant and tangy dressing with a refined sweetness.

Whisking a balsamic vinaigrette dressing in a bowl

The remaining substances embrace recent arugula for its peppery chew, candy and juicy crimson cherries, crunchy roasted hazelnuts, and (optionally) vegan feta for saltiness.

Adding pitted fresh cherries to a salad

Toss all of it with the dressing and put together for flavor-filled bites of nourishment with the right quantity of crunch and sweetness.

Sprinkling vegan feta crumbles onto a salad

We hope you’re keen on this roasted beet and cherry salad! It’s:

Vibrant
Contemporary
Tangy
Savory-sweet
Summery
& SO Scrumptious!

We like it as a facet with almost any foremost or cut up between two folks for a lighter summer season meal. Pairing concepts embrace our Balsamic Portobello Burgers with Caramelized Onions & Garlic Aioli, Creamy Vegan Pink Pasta (30 Minutes!), or Easy Marinated Grilled Chicken (30 Minutes!).

For those who do this recipe, tell us! Depart a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Fresh cherries in a bowl next to our roasted beet arugula salad recipe

Prep Time 10 minutes

Cook dinner Time 20 minutes

Complete Time 30 minutes

Servings 6 (Servings)

Course Salad, Aspect

Delicacies Gluten-Free, Vegan

Freezer Pleasant No

Does it maintain? Greatest when recent

SALAD

  • 2 medium (~1/2 lb every) beets, peeled and lower into 1/4-inch half moons
  • 1 Tbsp olive oil
  • 1/4 tsp every sea salt and black pepper
  • 5 oz. child arugula (or sub different greens of selection)
  • 1 cup crimson cherries, pitted and halved
  • 1/2 cup roasted hazelnuts*, chopped
  • 1/4 cup crumbled vegan feta (elective // we like Follow Your Heart model)

DRESSING

  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • 1/4 tsp maple syrup (plus extra to style)
  • 1 pinch every sea salt and black pepper
  • Preheat oven to 400 levels F (204 C) and set out a big baking sheet.

  • Add sliced beets to the baking sheet and toss with olive oil, salt, and pepper. Toss to mix, then bake for 20 minutes, flipping on the 10-minute mark to make sure even baking.

  • In the meantime, put together the dressing in a small bowl or jar with a lid. Add balsamic vinegar, olive oil, maple syrup, and a wholesome pinch every salt and pepper and whisk or shake to mix.

  • To a big bowl, add arugula, roasted beets, cherries, hazelnuts, and vegan feta (elective). When able to serve, add dressing and toss to coat. Greatest when recent.

*If utilizing uncooked hazelnuts, toast in a dry skillet over low-medium warmth for ~8-10 minutes, stirring steadily, till aromatic. Or roast on a naked baking sheet at 350 F (176 C) for 12-Quarter-hour.
*Diet data is a tough estimate calculated with out elective substances.

Serving: 1 serving Energy: 189 Carbohydrates: 14.5 g Protein: 3.7 g Fats: 14.1 g Saturated Fats: 1.5 g Polyunsaturated Fats: 1.8 g Monounsaturated Fats: 10.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 169 mg Potassium: 454 mg Fiber: 3.9 g Sugar: 9.8 g Vitamin A: 606 IU Vitamin C: 9 mg Calcium: 68 mg Iron: 1.6 mg



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