Cherry and beetroot salad with raspberry vinaigrette
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Fat conscious Health conscious
- 20 minutes
- Highlands Road Rosé 2010
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
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.
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