Watermelon and Roasted Baby Beets Salad with Goat Cheese and Fennel
Recipe courtesy of Rancho la Puerta
Start your pink menu with a pink and green salad. Thinly sliced watermelon makes a bed for rosy baby beets and tangy goat cheese. You’ll love the combination of flavors-sweet, juicy, earthy and creamy.
Makes 6 servings.
Ingredients
3 small golden beets
3 small red or candy stripe beets
Six – 1½-inch thick wedges of watermelon
½ small fennel bulb, very thinly sliced
3 ounces sharp, crumbly goat or feta cheese
Basil Balsamic Dressing (recipe follows)
Preparation
Preheat the oven to 350 degrees.
Wash the beets, and trim, but do not peel. Set the beets in a small roasting pan and bake until tender.
Cool the beets, peel, and cut into quarters or slices. Toss with a ¼ cup of the Basil Dressing and set aside to marinate.
Cut the rind from the watermelon slices and cut the watermelon into 1-inch pieces.
Top watermelon with beets and scatter the fennel over the salad. Crumble the goat cheese over the beets. Serve more Basil Dressing on the side.
Variation: a few tiny leaves of tat soi or arugula look pretty scattered over the salad.
