It’s summer sides time again … this Beet and Cherry Salad is a refreshing combination of sweet and savory.
The original recipe I found calls for fresh beets to be roasted and fresh cherries to be pitted. I found the use of cooked beets from the produce section at the grocery and frozen organic cherries to be a time saving delightful shortcut.
Goat cheese is the traditional cheese in beet salads. I’m not a fan of the goatee sporting animal’s cheese products though. Gorgonzola crumbles provide a tangy contrast to the beets and cherries.
Beet and Cherry Salad
Ingredients:
- 4-6 medium size cooked beets
- Small bag frozen cherries, thawed
- 1/4 C sliced Scallions
- Gorgonzola crumbles
- extra virgin olive oil
- White wine vinegar
- Salt
Instructions
- Cut beets into pieces close in size to cherries (roughly equal amounts)
- Slice green ends of scallions
- Combine beets, cherries and scallions in a bowl
- Add a splash of extra virgin olive oil and white wine vinegar, salt, and toss.
- Add small fresh
- Top with Gorgonzola crumbles.