Beet and Watermelon Salad
This simple salad tastes like summer in a bowl with fresh watermelon, beets and basil, olive oil and vinegar.
2 lb. red beets
2 lb. seedless watermelon
1 bunch basil, cleaned
1⁄4 cup olive oil
2 tbsp. cider vinegar
Salt and pepper to taste
- Roast beets in 375°F oven until tender and knife tip can be inserted easily, about 1 hour. Peel and dice beets when cool. Peel and cut watermelon in ½-in. dice.
- Cut basil in chiffonade and gently fold together all
- ingredients in large bowl. Season to taste and let salad macerate for 30 minutes in refrigerator.
- Adjust seasonings and serve.