Home
Recipes
raspberries

Campari and summer fruit punch

Cocktail recipes

Campari and summer fruit punch

Watermelon, raspberry and mint cooler

Cocktail recipes

Watermelon, raspberry and mint cooler

Summer berry meringues

Gluten-free treat

Summer berry meringues

Muscadel shooters

Muscadel shooters

5 minutes

Muscadel granita

Muscadel granita

5 minutes

Citrusy seafood salad

Fish recipes

Citrusy seafood salad

20 minutes

White chocolate wafer and raspberry sundae

White chocolate wafer and raspberry sundae

Reduced-fat baked custard

Reduced-fat baked custard

1 hour 20 minutes

Raspberry, lemon and lime heart cake

Berry recipes

Raspberry, lemon and lime heart cake

45 minutes

Rose-poached peaches with berry sorbet

Rose-poached peaches with berry sorbet

15 minutes

Berry-burst pies

Berry recipes

Berry-burst pies

30 minutes

Cherry and beetroot salad with raspberry vinaigrette

Cherry and beetroot salad with raspberry vinaigrette

Load more

Cherry and beetroot salad with raspberry vinaigrette

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

150 g fresh cherries
6 beetroots, peeled and sliced finely or grated
50 g honey-drizzled walnuts
4 T cream cheese

For the dressing, mix:

½ cup raspberries, crushed
6 T red-wine vinegar
1 clove garlic, crushed
Juice of ½ lemon
1 t walnut oil
2 T olive oil

Method

Divide the cherries and beetroot slices between 4 serving bowls and dot with the walnuts. Add a dollop of cream cheese to each bowl. Just before serving, give the dressing a final mix and then drizzle it over the salad.
Cook’s note: For greater depth of flavour, marinate the beetroot in the dressing overnight or for an hour before serving.