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
1. 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.
2. 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.
3. Adjust seasonings and serve.
Recipe by San Diego State University