Cherry and beetroot salad with raspberry vinaigrette

Cherry and beetroot salad with raspberry vinaigrette

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious
  • 20 minutes
  • Highlands Road Rosé 2010


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes