Roasted Beet & Cherry Salad
A vibrant, antioxidant-rich salad featuring roasted beets, sweet cherries, peppery arugula, and crunchy hazelnuts with a tangy balsamic vinaigrette.
35minutos
4porciones
Sin glutenSin lácteosSin huevo
Tamaño de letra: 100%
Ingredientes
4
Pasos
Tamaño de letra: 100%
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel and slice the beets into thin rounds, and place them on a baking sheet.
- 3
Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- 4
Roast beets in the preheated oven for 20-25 minutes, until tender.
- 5
While the beets are roasting, prepare the salad by combining arugula, halved cherries, and roasted hazelnuts in a large bowl. Once the beets are done, add them to the salad.
- 6
In a small bowl, whisk together balsamic vinegar and more olive oil to create the vinaigrette. Drizzle over the salad and toss gently to combine.