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Beet and Watermelon Salad

This simple salad tastes like summer in a bowl with fresh watermelon, beets and basil, olive oil and vinegar.

At a glance

Main Ingredient

Fruit

Cuisine Type

American

Menu Part

Salad

Serves

10 servings

Yield: 10 servings

Ingredients

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

Methods/Steps

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

Related Terms:

Fruit, American, Salad

Comments

Kennesaw State University named Innovator of the Year at #NRAShow2013. Also honored for sustainability at Innovation awards.

- fsdeditor

11:34am on May 22, 2013

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