Tri-Color Beet Salad with Cherry Vinaigrette Recipe

Name: Tri-Color Beet Salad with Cherry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium red, golden and striped beets, scrubbed; Extra-virgin olive oil, to coat; Kosher salt and freshly cracked black pepper; 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; 1 cup chiffonade of kale leaves; 2 tablespoons pepitas, toasted; 1/3 cup crumbled goat cheese; 2 tablespoons chopped fresh mint

Servings: persons

2 pounds medium red, golden and striped beets, scrubbed
Extra-virgin olive oil, to coat
Kosher salt and freshly cracked black pepper
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
1 cup chiffonade of kale leaves
2 tablespoons pepitas, toasted
1/3 cup crumbled goat cheese
2 tablespoons chopped fresh mint

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.
2
Drizzle with a little olive oil and season with salt and pepper.
3
Top with another sheet of foil and crimp to seal the edges.
4
Poke holes in the top to allow steam to escape.
5
Place in the oven and roast until the beets are tender, 30 to 45 minutes.
6
Remove from the oven.
7
Allow to cool in the foil pouch before loosening the skins and discarding.
8
Quarter the peeled beets and place in a large bowl.
9
For the cherry vinaigrette: Drain the cherries and roughly chop.
10
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.
11
Season with salt and pepper.
12
Set aside until ready to use.
13
For the salad: Toss the warm beets with the cherry vinaigrette.
14
Add the kale, pepitas, goat cheese and mint, continuing to toss.
15
Season with salt and pepper.

313

kcal

Calories

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 12 ingredients. The key ingredients include: 2 pounds medium red, golden and striped beets, scrubbed, Extra-virgin olive oil, to coat, Kosher salt and freshly cracked black pepper, 1/4 cup dried cherries (reconstituted in 1/4 cup red wine vinegar for 30 minutes), and more.

Yes, Tri-Color Beet Salad with Cherry Vinaigrette 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.

Tri-Color Beet Salad with Cherry Vinaigrette

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