Roasted Beet & Cherry Salad with Balsamic Vinaigrette
A vibrant, flavorful salad with roasted beets, fresh cherries, balsamic vinaigrette, and crispy roasted hazelnuts! Ready in 30 minutes.
Servings 6 (Servings)
Ingredients
SALAD
- 2 medium (~1/2 lb each) beets, peeled and cut into 1/4-inch half moons
- 1 Tbsp olive oil
- 1/4 tsp each sea salt and black pepper
- 5 oz. baby arugula (or sub other greens of choice)
- 1 cup red cherries, pitted and halved
- 1/2 cup roasted hazelnuts*, chopped
- 1/4 cup crumbled vegan feta (optional // we like Follow Your Heart brand)
DRESSING
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 1/4 tsp maple syrup (plus more to taste)
- 1 pinch each sea salt and black pepper
Instructions
- Preheat oven to 400 degrees F (204 C) and set out a large baking sheet.
- Add sliced beets to the baking sheet and toss with olive oil, salt, and pepper. Toss to combine, then bake for 20 minutes, flipping at the 10-minute mark to ensure even baking.
- Meanwhile, prepare the dressing in a small bowl or jar with a lid. Add balsamic vinegar, olive oil, maple syrup, and a healthy pinch each salt and pepper and whisk or shake to combine.
- To a large bowl, add arugula, roasted beets, cherries, hazelnuts, and vegan feta (optional). When ready to serve, add dressing and toss to coat. Best when fresh.
Video
Notes
*If using raw hazelnuts, toast in a dry skillet over low-medium heat for ~8-10 minutes, stirring frequently, until fragrant. Or roast on a bare baking sheet at 350 F (176 C) for 12-15 minutes.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 6 servings)
Serving: 1 serving Calories: 189 Carbohydrates: 14.5 g Protein: 3.7 g Fat: 14.1 g Saturated Fat: 1.5 g Polyunsaturated Fat: 1.8 g Monounsaturated Fat: 10.2 g Trans Fat: 0 g 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