Growing Chefs! Ontario Beet and Cherry Salad

Beet and Cherry Salad

Sweet cherries and sweet beets, who wouldn’t love this tasty salad? Just don’t get any on your clothes!
Serves 4 to 6

For the Dressing:

1 tablespoon red wine vinegar1 teaspoon dijon mustard3 tablespoons olive oil1 clove garlic, minced

For the Salad:

6 red beets1/2 cup fresh mozzarella cheese, torn2 cups fresh cherries, halved, pitted1/2 cup Castelvetrano olives, pitted1 cup mixed greens Salt Pepper
Cutting boardParing knifeMeasuring cupsMeasuring spoonsBlenderMixing bowls of various sizesTasting spoonsDish towelTongsSpatula

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 400°F.

Coat beets in oil and place on a baking sheet lined with parchment. Roast at 400°F for 30 – 45 minutes until fork tender. Peel the beets while still warm. Cut into wedges, 6 – 8 per beet.

For the dressing, combine all ingredients except the olive oil. Slowly pour the olive oil in while whisking.

Get Cooking

Toss the beets, olives and cherries with the vinaigrette. Place on a platter and top with torn fresh mozzarella and mixed greens.