Beet, Pickled Cherry and Crispy Shallot Salad

Name: Beet, Pickled Cherry and Crispy Shallot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large beets, quartered; 1/4 cup extra-virgin olive oil; 4 thyme sprigs; 3 garlic cloves, smashed; 1/2 cup red wine vinegar; Salt and freshly ground black pepper; 1/2 cup dried sour cherries (3 ounces); 1 teaspoon fennel seeds; 1/4 cup sugar; Canola oil, for frying; 4 large shallots, very thinly sliced; 1 tablespoon freshly squeezed lemon juice; 4 ounces mizuna or mesclun

Servings: persons

2 large beets, quartered
1/4 cup extra-virgin olive oil
4 thyme sprigs
3 garlic cloves, smashed
1/2 cup red wine vinegar
Salt and freshly ground black pepper
1/2 cup dried sour cherries (3 ounces)
1 teaspoon fennel seeds
1/4 cup sugar
Canola oil, for frying
4 large shallots, very thinly sliced
1 tablespoon freshly squeezed lemon juice
4 ounces mizuna or mesclun

1
Preheat the oven to 350.
2
In a small baking dish, toss the beets with the olive oil, thyme, garlic and 1/4 cup of the vinegar and season with salt and black pepper.
3
Cover tightly with foil and roast for about 1 1/2 hours, until fork-tender.
4
Let cool slightly.
5
Meanwhile, in a small saucepan, combine the cherries with the fennel seeds, sugar, 3/4 cup of water and the remaining 1/4 cup of vinegar and bring to a simmer.
6
Remove from the heat and let stand for 30 minutes.
7
In a large saucepan, heat 2 inches of canola oil over moderately high heat until shimmering.
8
Add the sliced shallots and cook over moderate heat, stirring, until they are golden brown, about 10 minutes.
9
Using a slotted spoon, transfer the fried shallots to paper towels to drain.
10
Peel the beets and slice them 1/4 inch thick.
11
Strain the beet cooking liquid into a large bowl.
12
Spoon 2 tablespoons of the cherry pickling liquid into the bowl along with the lemon juice and whisk to combine.
13
Season the dressing with salt and black pepper.
14
Strain the cherries and discard the remaining pickling liquid.
15
Arrange the beets on a platter.
16
Toss the mizuna and cherries in the bowl with the dressing.
17
Mound the greens over the beets, garnish with the fried shallots and serve.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large beets, quartered, 1/4 cup extra-virgin olive oil, 4 thyme sprigs, 3 garlic cloves, smashed, and more.

Yes, Beet, Pickled Cherry and Crispy Shallot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!