A refreshing blend of sliced beetroots, halved sour cherries, sliced green apples, sliced onion and fresh dill, harmonized with a zesty olive oil and balsamic dressing. Experience the perfect balance of earthy and tart flavors in every bite. It’s simplicity meets boldness for a delightful salad.
Ingredients:
- 1 medium-sized beetroot, peeled and sliced,
- 1 cup fresh or frozen sour cherries, pitted and halved,
- 1/4 sliced green apple,
- 1/4 sliced onion,
- 1/4 cup chopped fresh dill,
- 3 tablespoons extra virgin olive oil,
- 1 tablespoon balsamic vinegar,
- Salt and pepper to taste
Instructions:
- Prepare the Beetroot:
- Peel and slice the beetroot using a food processor or a knife. Place the sliced beetroots in a large mixing bowl.
- Add Sour Cherries:
- Pit the sour cherries and cut them in half. Add them to the bowl with the sliced beetroot.
- Cook the Onions:
- In a small pan, cook the onions until they get softened with two spoons of olive oil.
- Make the Dressing:
- In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to create the dressing.
- Combine and Season:
- Pour the dressing over the beetroot mixture. Gently toss everything together until well combined, ensuring the ingredients are evenly coated with the dressing.
- Season to Taste:
- Season the salad with salt and pepper according to your taste preferences.
- Chill (Optional):
- Refrigerate the salad for about 30 minutes if desired, allowing the flavors to meld and to serve it chilled.
- Serve:
- Once chilled or immediately, serve the beetroot salad with sour cherries as a refreshing side dish or a light salad.
Enjoy this colorful, flavorful and healthy beetroot salad—a delightful combination of sweet and tangy, perfect for a foodie feast!