Roasted Beet and Cherry Salad -- Beets, cherries, cucumber, quinoa, and feta make up this perfect summertime or early fall salad |
Roasted Beet and Cherry Salad
It seems like the world is pretty set on either loving or hating beets. No matter what side of the camp you fall in, you won't likely be able to resist this Roasted Beet and Cherry Salad.
Course: Side
Author: We are not Martha
  • 2 medium beets
  • 14 cherries pitted and quartered
  • 1 cup cooked quinoa
  • 1 medium cucumber diced
  • 6 oz. feta cheese crumbled
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp extra-virgin olive oil
  • Freshly cracked black pepper
  1. Pre-heat oven to 400 degrees.
  2. Cut off most of the beet root and then wrap each beet loosely in aluminum foil. Place foil-wrapped beets on a baking sheet and place in oven for about 50 minutes, until beets are tender. Be sure to check on them and dribble a small amount of water over them if they appear to be drying out.
  3. Let beets cool to room temperature and then remove skins.
  4. Dice beets and place in a large bowl.
  5. Add cherries, quinoa, diced cucumber, and crumbled feta cheese together in the bowl with the beets.
  6. In a small separate bowl, whisk together lime juice, extra-virgin olive oil, and cracked pepper. Pour dressing over the top of the salad.