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Beet and Watermelon Salad
This simple salad tastes like summer in a bowl, with fresh watermelon, beets, basil, olive oil and vinegar.
Servings
10
10
Cuisine Type
- american
Menu Part
- Salad
Main Ingredient
- Fruit
San Diego State University
San Diego
This simple salad tastes like summer in a bowl, with fresh watermelon, beets, basil, olive oil and vinegar. To turn it into more of an entree, add cubes of feta cheese or crumbled goat cheese.
Ingredients
2 lb. red beets
2 lb. seedless watermelon
1 bunch basil, cleaned
1⁄4 cup olive oil
2 tbsp. cider vinegar
Salt and pepper to taste
Steps
Roast beets in 375 F oven until tender and knife tip can be inserted easily, about 1 hour. Peel and dice beets when cool. Peel and cut watermelon in ½-in. dice.
Cut basil in chiffonade and gently fold together with all ingredients in large bowl. Season to taste and let salad macerate for 30 minutes in refrigerator.
Adjust seasonings and serve.
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