Beets and Cherries

It’s summer sides time again ... this Beet and Cherry Salad is a refreshing combination of sweet and savory.

The original recipe calls for roasting fresh beets and pitting fresh cherries. I found using cooked beets from the produce section at the grocery store and frozen organic cherries to be a delightful shortcut that saves time. I would not substitute with canned beets.

Goat cheese is the traditional cheese in beet salads. I’m not a fan of the goatee sporting animal’s cheese products though. Gorgonzola crumbles provide a tangy contrast to the beets and cherries.

Beet and Cherry Salad

Ingredients:

• Small bag of frozen cherries, thawed

• 4-6 medium size cooked beets

• 1/4 C sliced Scallions

• Gorgonzola crumbles

• extra virgin olive oil

• White wine vinegar

• Salt

Instructions:

• Cut beets into pieces close in size to cherries (roughly equal amounts)

• Slice the green ends of the scallions

• Combine beets, cherries, and scallions in a bowl

• Add a splash of extra virgin olive oil and white wine vinegar, salt, and toss.

• Add small fresh

• Top with Gorgonzola crumbles.