By: Chef Brandie Wininger
Beet & Cherry Salad
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
(optional) Flake sea salt
(optional) 1⁄2 dark sweet cherries, halved and pitted
1. 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.
2. Allow to cool slightly then using a kitchen towel, peel off skins. Cut into large chunks and add to the serving plate.
3. Sprinkle cherries over beets, throughout the serving plate. Drizzle with olive oil and season with flake salt.
4. Sprinkle over pistachios, scallions, and cheese if using. Serve cold or room temperature.
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