If there’s anything about some of my recipe creations I know it’s the ‘unexpected.’ Yes, I believe in mixing it up, trying new things, looking at ingredients in different ways, in different combinations. And, I think this beet watermelon salad falls into that genre of ally recipes.
I think what inspired me with this salad was first of all my visit to a farmer’s market where I feasted my eyes on the harvests of the gods. Beets. Watermelon. Fresh spinach. Apples. And, more. The colors were spectacular. It was like an artist’s paint brush had gently stroked everything I saw on the tables and in the baskets.
Then when I got home with my bounty, my creative mind went into overdrive. Rather than do something expected with the beets, like a soup, I decided that the red and yellow beets would look amazingly gorgeous with the ruby red of the watermelon. Now, it did take a little bit of effort to dice all these beautiful ingredients, but it was so worth the extra time when I looked at the finished product. Plus, dicing the watermelon and beets just made it easier to eat. To pierce with a fork or scoop onto a spoon.
- 2 cups watermelon, seedless, diced
- 1 cup red beets, peeled, cooked & diced
- 1 cup yellow beets, peeled, cooked & diced
- 1 cup apple, crispy, red skin on, diced
- ¼ cup fresh basil, packed & chopped
- 3 cups fresh spinach, packed & chopped
- 1 tsp. sea salt
- 1 tsp. coarse ground pepper
- 1 lemon, juice
- 3 Tbl. Extra Virgin Olive Oil
- 1/3 cup goat cheese, crumbled
- ¼ cup salty pistachios
- Combine in a large mixing bowl the watermelon, beets, apple, basil, spinach and toss with your hands.
- In a small bowl, combine the salt, pepper, lemon juice and olive oil. Whisk and blend. Pour over the salad mixture and toss.
- Top with goat cheese and pistachios. Serve immediately.
If you're not serving the salad immediately, do not put the vinaigrette on. Simply cover with plastic wrap and refrigerate the salad.
Just in case you don't know how to cook the beets. Wash them. Slice off the top and bottom (just a little). Cut in halves or fourths. Put in a pot. Cover with water. Cover and cook over about medium heat. You'll know they're done when a toothpick or skewer can pierce them. Drain. Cool. Peel off skins. Then start slicing and dicing.