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Say hello to an old favorite! A version of this roasted beet salad appeared in our digital cookbook, and we loved it so much that we had to dust it off, freshen it up, and share it with you (our beloved internet friends).
Made with fresh cherries, arugula, and roasted beets, this salad is vibrant, naturally sweet, and packed with antioxidants. It’s simple enough for every day (30 minutes and 8 ingredients), but elegant enough to enjoy with dinner guests. We hope you love it as much as we do! Let’s make salad!
This salad starts with roasting thinly sliced beets, which makes them tender and brings out their natural sweetness. Not only are roasted beets delicious, but they’re filled with health-promoting antioxidants and have anti-inflammatory benefits (and more).
While the beets are in the oven, we mix together a quick balsamic vinaigrette with olive oil, balsamic vinegar, maple syrup, salt, and pepper. It’s a bright and tangy dressing with a subtle sweetness.
The remaining ingredients include fresh arugula for its peppery bite, sweet and juicy red cherries, crunchy roasted hazelnuts, and (optionally) vegan feta for saltiness.
Toss it all with the dressing and prepare for flavor-filled bites of nourishment with the perfect amount of crunch and sweetness.
We hope you love this roasted beet and cherry salad! It’s:
Vibrant
Fresh
Tangy
Savory-sweet
Summery
& SO Delicious!
We love it as a side with nearly any main or split between two people for a lighter summer meal. Pairing ideas include our , Creamy Vegan Pink Pasta (30 Minutes!), or Easy Marinated Grilled Chicken (30 Minutes!).
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo@minimalistbakeron Instagram. Cheers, friends!
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.
Author Minimalist Baker
Print SAVE
4.84 from 6 votes
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 6 (Servings)
Course Salad, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh
Ingredients
US Customary – Metric
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 (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
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All commentsI made thisQuestions
Curtis says
Tasty, healthy, and so pretty! Please someone tell me the red stains on my new (but oiled!) wooden cutting board will come off eventually; the board ISN’T pretty anymore. 😞 I advise cutting the cherries and beets on plastic or something — they make a mess!
Reply
Support @ Minimalist Baker saysHi Curtis! So glad you enjoyed the salad! The stains on your cutting board should fade over time.
Reply
Rosalie says
So delicious!! I ended up adding soy beans and I used a go to dressing that I have but the beets and the cherries were such a great combo!
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- Support @ Minimalist Baker says
We’re so glad you enjoyed the combo, Rosalie! Thank you for the lovely review! xo
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Caryn Shore-Genack says
This is SO good! I already made it twice! Plus we had a ton of beets from the CSA AND cherries are in season in NJ. The velvet texture of the cherries paired perfectly with the beets, which were nearly identical in color! I subbed pistachios for walnuts for a more morrocan flavor. I did it with and without non-dairy feta and I am thinking of adding thin sliced red onion next time! I paired it with roasted carrots (also from the CSS) topped with a mixture of green herbs also from the CSA!
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- Support @ Minimalist Baker says
Amazing! We’re so glad you’re enjoying the recipe, Caryn. Thank you for the lovely review! xo
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SDavis says
Delicious summer salad. Substituted toasted pecan pieces for hazelnuts. Good with Trader Joe’s crumbled goat cheese.
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- Support @ Minimalist Baker says
Your modifications sound delicious! Thank you for the lovely review! xo
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Gina Kasten says
A very easy and delicious salad, and quite healthy. It’s pretty on the plate. The combination of cherries and beets is a nice one. The arugula gives tang to the sweetness of the cherries and beets. I’ll make this again.
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- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Gina! Thank you for sharing! xo
Reply
Amanda CC says
Wow! I used canned beets, prepared balsamic dressing, omega 3 nut mix, fresh bing cherries, and shredded pepper jack cheese. Omitted arugula as I didn’t have any. Phenomenal! Will make again and again!
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- Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Amanda. Thank you for the lovely review and for sharing your modifications! xo
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Diane Schofield says
Is there anyway to make this oil free you think I could try?
Reply
- Support @ Minimalist Baker says
Hi Diane, we’d suggest checking out this guide. Hope that helps!
Reply
C says
I love cherries and can’t wait to make this! What other nuts do you think would be the best sub for hazelnuts?
Reply
- Support @ Minimalist Baker says
Yes! Almonds or pistachios should work.
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