Ah… the siren call of watermelon during the hot and sticky days of Summer. Watermelon and beets are a funky combo, and not one that pops to the top of your head immediately! But we love this earthy and sweet combo that not only looks beautiful, but tastes fabulous, as well! Try sharing this salad at your next potluck and soak up the rave reviews!
Whether you are using beet greens that came attached to your beets, (yes you CAN use them!), or basil– they both will taste great and add a pop of color to your salad. The zippy taste of basil adds lots of pop to this salad – Basil is a top herb of choice for us because of the essential oils it has in it. They are known for their anti-bacterial and anti-inflammatory properties. Basil is also an excellent source of Vitamin A and iron.
Watermelon, Beet and Basil Salad with Vidalia Onions
- 2 Medium Sized Beets (with Greens, optional)
- 6 – 8 Cups Cubed Seedless Watermelon,
- ¼ Cup Chiffonade of Basil (Basil rolled up and cut into thin strips)
- ½ Thinly Sliced Vidalia Onion
- 1 Recipe Citrus Vinaigrette*
Step One Clean the beets well, if you have beets with greens, cut them off and reserve. Place the beets in a square of aluminum foil and drizzle with olive oil, sprinkle with salt and pepper. Place in a 425F oven and roast for 45 minutes or 1 hour until tender. Set aside until you can peel, and peel if necessary and cube the beets – about the same size as the watermelon.
Step Two Toss the beets, watermelon and onions together in a bowl. Drizzle with dressing and garnish with chopped beet greens or parsley.
- 2 TB Lemon Juice
- 1 TB Orange Juice
- 1 Tsp Orange Zest
- 1 Tsp Dijon Mustard
- ¼ Cup Extra Virgin Olive Oil
- Sea Salt and Freshly Ground Black Pepper to taste
Shake the juices, zest, mustard and olive oil together in a jar and season to taste with salt and pepper.