Roasted Beet and Michigan Cherry Salad with Maple-Dijon Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining earthy roasted beets, sweet Michigan cherries, and peppery arugula, dressed in a tangy maple-Dijon vinaigrette. This American-inspired salad recipe (vegetarian), ready in about 55 minutes, pairs beets, olive oil, salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 peeled and cubed medium beets with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 35-40 minutes until tender and caramelized.
  2. Step 2: While beets roast, whisk together 2 tbsp maple syrup, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 3 tbsp extra virgin olive oil in a small bowl until emulsified.
  3. Step 3: In a large bowl, combine 4 cups fresh arugula, 1 cup pitted Michigan cherries, and the roasted beets once cooled slightly.
  4. Step 4: Drizzle the maple-Dijon dressing over the salad and toss gently to coat.
  5. Step 5: Sprinkle 1/4 cup chopped walnuts over the top and serve immediately or chilled.

Frequently asked questions

How long does Roasted Beet and Michigan Cherry Salad with Maple-Dijon Dressing take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Beet and Michigan Cherry Salad with Maple-Dijon Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beets from drying out.

Can I substitute ingredients in Roasted Beet and Michigan Cherry Salad with Maple-Dijon Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Beet and Michigan Cherry Salad with Maple-Dijon Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Beet and Michigan Cherry Salad with Maple-Dijon Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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