Beet and Cherry Salad: A Symphony of Flavors and Colors!
Welcome to a culinary adventure that will tantalize your taste buds and brighten your plate – the Beet and Cherry Salad Extravaganza! This vibrant dish combines the earthy richness of beets with the sweet juiciness of cherries, creating a symphony of flavors and textures that dance on your palate.
Picture a canvas of deep crimson beets, perfectly roasted to enhance their natural sweetness. Now, add plump, ruby-red cherries, bursting with juice and freshness. This salad is not just a feast for the eyes but a celebration of seasonal produce coming together in perfect harmony.
You may also be interested in Roasted Beets with Feta Cheese Salad You can also check out our other Salad Recipes.
Beet and Cherry Salad
Whether you're a seasoned chef or a kitchen novice, the Beet and Cherry Salad is a breeze to prepare, ensuring a burst of colors and flavors on your plate. It's time to elevate your
Ingredients
- 7 oz beets baked or boiled
- 3 ½ oz cherries fresh or frozen
- 3 ½ oz Rucola
- 5 oz Feta
- 1 tbsp olive oil
- 1 oz walnuts
- 1 oz sugar
- 1 stick cinnamon
- salt and pepper to taste
Instructions
- Bake or boil the beets until tender.
- Defrost the cherries at room temperature.
- Put the cherries in a small saucepan, add sugar, cinnamon stick, and a little water so that it just covers the berries.
- Cook over medium heat for 5 minutes, then remove the cherries from the syrup with a slotted ladle.
- Coarsely chop the beet and feta.
- Mix all ingredients in a salad bowl, add salt and pepper to taste.
Notes
You can also take boiled beets that are sold in the supermarket to save time. Defrost the cherries
