Beet and Cherry Salad with Pistachio-Mint Gremolata

A few weeks back, I played with a monochromatic golden beet and mango salad. It was so stinking good that I thought, welp, why not try a monochromatic red beet salad? So I paired the earthy roots with sweet Bing cherries, and it was a match made in heaven! As always, I give you the recipe up front here, and the notes and tips are below.

Yield: 4 (serving size: about 1 cup)

Author: Ann Taylor Pittman

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Beet and Cherry Salad with Pistachio-Mint Gremolata

prep time: 30 Mcook time: 6 Mtotal time: 36 M

Wow, what a great combo! Sweet, juicy cherries and earthy beets form a gorgeously monochromatic base for a salad featuring a lovely whiff of cardamom in its dressing. The pistachio-mint-lemon gremolata offers a pop of contrasting color, crunch, and flavor. I use a quick microwave method to "roast" the beets, so the salad comes together quickly. You can make the salad and the gremolata a day or two ahead; just store them separately until ready to serve.

ingredients:

• 1 lb. small trimmed beets (for me, this was 6 beets)
• 1 lb. sweet cherries
• 2 Tbsp. extra-virgin olive oil
• 1 1/2 Tbsp. white balsamic vinegar
• 1 tsp. Dijon mustard
• 1 tsp. honey
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. ground cardamom
• 1/4 cup chopped unsalted roasted pistachios
• 1 Tbsp. finely chopped fresh mint
• 1 1/2 tsp. grated lemon zest (from 1 large lemon)

instructions:

How to cook Beet and Cherry Salad with Pistachio-Mint Gremolata

1. Pierce each beet once with the tip of a small knife. Place beets on a large sheet of microwave-safe parchment paper; wrap tightly. Microwave on HIGH for 6 minutes or until beets are tender. (If your beets are larger than mine were, they will take longer. Go in 1-minute increments until they reach the desired tenderness.) Cool beets slightly; trim off stem end, and remove skins. Cut beets into thin wedges.
2. Meanwhile, pit cherries, and cut in half. 
3. Combine oil, vinegar, mustard, honey, salt, pepper, and cardamom in a small jar; seal and shake well until emulsified. Combine beets and cherries in a large bowl. Drizzle with dressing; toss gently to coat.
4. Combine pistachios, mint, and lemon zest; sprinkle over salad just before serving.

NOTES:

Calories 209; Fat11 g (sat 1g); Protein 4g; Carb 29g; Fiber 6g; Sugars 19g (added sugars 2g); Sodium 241mg

Created using The Recipes Generator

How to Microwave-Roast Beets

First, try to use small beets for even, quick cooking. Mine were between two and three ounces each. Pierce each beet once with the tip of a sharp knife, and place on a large sheet of microwave-safe parchment paper.

Wrap the beets tightly in the parchment paper, folding over the edges to create a good seal, and turn the package so the seams are on the bottom. Microwave like this for six minutes (or longer if your beets are larger).

Once the beets are done, let them cool down until they’re cool enough to handle. Then you can cut off the stem end and peel off the skins.

My Favorite Cherry Pitter

Trust me: If you make a cherry pie or cobbler or salad at least once a year, you should invest in a cherry pitter. It makes the job of loosening and removing those suckers So. Much. Easier. I love the one pictured below, which I’ve had for 10+ years. It’s made by Oxo, and it does the job really well. And the splatter guard keeps my clothes nice and clean—which means a lot to me, because I never wear an apron.