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, or parsley – they both will taste great. But the parsley will add even more nutrition to your colorful salad! Parsley is really a powerhouse. It is one of the herbs with anti-inflammatory properties that have been shown to help prevent oxygen-based damage to cells. Parsley is also an excellent source of vitamin C and a good source of vitamin A.
Watermelon, Beet and Vidalia Onion Salad
2 Medium Sized Beets (with Greens, optional)
6 – 8 Cups Cubed Seedless Watermelon,
3 TB Chopped Parsley (optional)
½ Thinly Sliced Vidalia Onion, placed in a bowl of ice water for 10 minutes and drained well.
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.