Roasted Beet, Cherry & Arugula Salad Recipe

Name: Roasted Beet, Cherry & Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR ROASTING BEETS:; 2 golf ball-sized beets; olive oil; kosher salt + freshly ground black pepper; FOR CHERRY VINAIGRETTE:; About 5 sweet cherries (I used Bing cherries), pitted; 2 T finely minced shallots; 2 T sherry vinegar; 1 T balsamic vinegar; 7 T extra virgin olive oil; flaky sea salt + freshly ground black pepper; FOR ASSEMBLING SALAD:; A couple large handfuls of baby arugula; 2 roasted beets, roughly chopped; Handful of sweet cherries, pitted and chopped (you want roughly equal quantities of beets and cherries); 2 oz pecorino romano, shaved, or chevre, crumbled; 1/4 cup roasted almonds, roughly chopped; 3 T chopped mint

Servings: persons

FOR ROASTING BEETS:
2 golf ball-sized beets
olive oil
kosher salt + freshly ground black pepper
FOR CHERRY VINAIGRETTE:
About 5 sweet cherries (I used Bing cherries), pitted
2 T finely minced shallots
2 T sherry vinegar
1 T balsamic vinegar
7 T extra virgin olive oil
flaky sea salt + freshly ground black pepper
FOR ASSEMBLING SALAD:
A couple large handfuls of baby arugula
2 roasted beets, roughly chopped
Handful of sweet cherries, pitted and chopped (you want roughly equal quantities of beets and cherries)
2 oz pecorino romano, shaved, or chevre, crumbled
1/4 cup roasted almonds, roughly chopped
3 T chopped mint

1
To roast beets: Preheat your oven to 375 degrees F. Cut off the tops and roots, then scrub if they're dirty. Lay a large piece of foil on a baking sheet, leaving half the foil hanging off one end. Place the beets on top of the foil on the baking sheet, and sprinkle the beets with olive oil (just enough to coat them) and salt and pepper. Fold the foil to make a packet and crimp the edges. Bake until tender (you can check by piercing a fork through the foil) for about 45 minutes to 1 hour, depending on their size. Let them cool in the foil packet. When the beets are cool enough to handle, remove them from the foil and peel off the skin with your fingers.
2
To make cherry vinaigrette: Pound the pitted cherries to a coarse puree using a mortar and pestle, or pulse in a mini food processor. You should have about 2 tablespoons of cherry puree. Transfer the puree to a small bowl, then add the minced shallot, sherry and balsamic vinegars, and a pinch of sea salt. Whisk in the extra virgin olive oil. Taste for seasoning and balance.
3
To assemble salad: In a large bowl, toss together arugula, cherries, beets, cheese, almonds, and mint.
4
Drizzle in the vinaigrette a little at a time and gently toss. Sprinkle in some sea salt, then add more vinaigrette if needed. (You probably won't need the full amount - store any leftover vinaigrette in the fridge.)

1612

kcal

Calories

179

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: FOR ROASTING BEETS:, 2 golf ball-sized beets, olive oil, kosher salt + freshly ground black pepper, and more.

Yes, Roasted Beet, Cherry & Arugula 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.

Roasted Beet, Cherry & Arugula Salad

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