By: Brandie Wininger

Beet & Cherry Salad

Beet and Cherry Salad

Serves 4-6
Chef Brandie Wininger

  •  2 red and/or yellow beets, about 4 large, skin on and scrubbed
  • Extra virgin olive oil
  • Splash of sherry vinegar

3 oz of cheese of your choice (gorgonzola, feta, goat, etc)

3 scallions, thinly sliced, white and green parts
1⁄4 cup toasted pistachios, roughly chopped
Flake sea salt (optional)

(optional) ●

  •  Salt and pepper
  • 1⁄2 dark sweet cherries, halved ● and pitted

Roast beets in 400F oven by placing a foil “packet” drizzled with olive oil, salt, pepper, and a splash of sherry vinegar. Place on a sheet pan and roast for 1 hour or until the beets are pierced with a knife and soft. Allow to cool slightly then using a kitchen towel, peel off skins. Cut into large chunks and add to the serving plate. Sprinkle cherries over beets, throughout the serving plate. Drizzle with olive oil and season with flake salt. Sprinkle over pistachios, scallions, and cheese if using. Serve cold or room temperature.