Roasted Beet & Cherry Salad with Balsamic Vinaigrette

GFVGVDFNS
Jump to Recipe
Hazelnuts, cherries, and black pepper next to a bowl of our roasted beet salad

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!

Beets, arugula, cherries, hazelnuts, olive oil, salt, pepper, and balsamic vinegar

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).

Thinly sliced beets on a baking sheet

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.

Whisking a balsamic vinaigrette dressing in a bowl

The remaining ingredients include fresh arugula for its peppery bite, sweet and juicy red cherries, crunchy roasted hazelnuts, and (optionally) vegan feta for saltiness.

Adding pitted fresh cherries to a salad

Toss it all with the dressing and prepare for flavor-filled bites of nourishment with the perfect amount of crunch and sweetness.

Sprinkling vegan feta crumbles onto a salad

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 Balsamic Portobello Burgers with Caramelized Onions & Garlic Aioli, 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 @minimalistbaker on Instagram. Cheers, friends!

Fresh cherries in a bowl next to our roasted beet arugula salad recipe

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
Overhead shot of a roasted beet and arugula salad with fresh cherries and candied hazelnuts
4.84 from 6 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (Servings)
Course Salad, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. 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!

    • Support @ Minimalist Baker says

      Hi Curtis! So glad you enjoyed the salad! The stains on your cutting board should fade over time.

  2. 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!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed the combo, Rosalie! Thank you for the lovely review! xo

  3. 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!

    • Support @ Minimalist Baker says

      Amazing! We’re so glad you’re enjoying the recipe, Caryn. Thank you for the lovely review! xo

  4. SDavis says

    Delicious summer salad. Substituted toasted pecan pieces for hazelnuts. Good with Trader Joe’s crumbled goat cheese.

  5. 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.

  6. 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!

    • 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

  7. 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?