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.
Recipe courtesy of Rancho la Puerta
VP Brand Consultant & Creative Strategy at Mindful Media Communications
Shanon Hoffman is the founder and publisher of Healing Lifestyles & Spas, an independent wellness publication she has led since 2009. A brand strategist and creative director with 20+ years of experience in mission-driven wellness and clean beauty brands, Shanon has been a leading voice in spa, natural beauty, and mindful living media. She is the founder of the Annual Earth Day Beauty Awards and has collaborated with some of the most respected names in the wellness industry.
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