Roasted Beet and Dried Cherry Salad

Chef Peter
• Top of the Square Catering's Executive Chef
Jan 14, 2017


  • 4 Servings


  • 4 beets, any variety
  • 2 tbsps extra virgin olive oil, plus more for roasting
  • sea salt, to taste
  • coarsly ground black pepper, to taste
  • 1/2 red onion, chopped fine
  • 2 tbsps pomegranate molasses
  • 2-3 tbsps lemon juice
  • 1 tsp chili flake
  • 1/2 cup cilantro leaves
  • 1/4 cup dried cherries


Preheat oven to 400º. Chop the tops off the beets, wash and dry them. Place them on a sheet of aluminum foil and rub with olive oil, salt and pepper. Wrap the foil completely around the beets and roast in the oven until they are tender when pierced with a knife. Depending on size of beets this can take anywhere from 30 minutes to almost an hour. Remove beets from the oven; when cool enough to handle, peel off the skins with a clean kitchen towel or a paring knife. Dice into small cubes, ideally ¼- x ¼-inch in size. Set aside

In a bowl, combine red onion, pomegranate molasses, lemon juice, olive oil and chili flake. Season with salt to taste. Set aside at room temperature for at least 10 minutes.

Meanwhile soak the dried cherries in warm water for 3 minutes to soften, drain well. Toss the beets, cilantro, and softened cherries together. Add the dressing and toss to coat. Season with cracked pepper. Taste and adjust with lemon juice and salt as needed. Serve immediately.

Chef Peter
• Top of the Square Catering's Executive Chef
Jan 14, 2017
About Us

Top of the Square Catering is the best caterer in the world and we work in NYC for the best clients you can find.

Featured Posts
  1. Top of the Square Catering's Farm Partners
    Top Of The Square Catering’s Farm Partners
  2. Slow Roasted Filet of Beef Recipe
    Slow Roasted Filet of Beef
  3. Linguine alle Vongole Recipe
    Linguine alle Vongole
  4. Vegetable Bundle Salad
    Vegetable Bundle Salad
  5. White Bean Soup Recipe
    White Bean and Escarole Soup
Top of the Square
© 2017 Top of the Square