Beet and Cherry Salad
Chop 3 beets into quarters. Toss with thyme, salt, pepper, and olive oil. Roast at 350 F for 25 min.
De-stem, half and pit 1 1/2 cups of cherries
After the beets have cooled, peel off skin, slice into smaller pieces and season a bit more.
Toss beets and cherries together. Add to a bowl. Finish with chopped chives and balsamic glaze.
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