Ingredients
- 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
Instructions
- 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.
Notes
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.
https://allyskitchen.com/beet-watermelon-salad/
