Tart Cherry & Roasted Beet Salad with Rose Harissa Vinaigrette
✨ Sweet, tangy, earthy, floral, and spicy — like a Persian picnic meets Moroccan mezze
Servings 2
Ingredients
- Main Salad:
- 1 cup tart cherries pitted (fresh or thawed frozen)
- 2 medium roasted beets cubed or sliced thin
- ½ small red onion thinly sliced or pickled
- 2 Tbsp fresh mint leaves torn
- 2 Tbsp flat-leaf parsley chopped
- 2 Tbsp pistachios or walnuts lightly toasted and chopped
- Optional: handful of arugula or baby greens
- Optional: 1 Tbsp feta or labneh for a creamy contrast skip for vegan
- Rose Harissa Vinaigrette:
- 2 tsp rose harissa paste or substitute harissa + a drop of rosewater
- 1 Tbsp pomegranate molasses or balsamic glaze
- 1 tsp maple syrup or date syrup
- Juice of ½ lemon
- 2 Tbsp olive oil
- Pinch of salt and black pepper
- Optional Garnish:
- Edible rose petals
- Extra pistachios
- Microgreens or beet greens
Instructions
- Prepare the Dressing:
- In a small bowl or jar, whisk together all vinaigrette ingredients until emulsified and smooth. Taste and adjust spice, sweet, or acidity to preference.
- Assemble the Salad:
- On a serving platter, layer beets and tart cherries.
- Add onions, herbs, and greens if using.
- Drizzle with rose harissa vinaigrette.
- Garnish & Finish:
- Sprinkle with toasted pistachios and optional cheese or creamy element.
- Add rose petals or microgreens for color and aroma.
Notes
🌺 Chef’s Notes & Variations
Serve alongside:
- Make it a main dish: Add cooked lentils or grilled halloumi.
- Fruit swap: Try with blackberries or pomegranate if tart cherries aren’t available.
- Flavor boost: Add a few slices of preserved lemon or a dollop of tahini.
- Keep it raw: Use spiralized raw beets for a crunchy texture and skip roasting.
Serve alongside:
- Grilled flatbreads or za’atar pita
- Spiced lamb skewers or grilled eggplant
- A glass of chilled rosé, hibiscus iced tea, or sparkling pomegranate soda