Sunday, September 5, 2010

RECIPE: Watermelon and Roasted Beet Salad with Fennel and Feta

Serves 6

For dressing:
1 cup fresh tangerine or orange juice
3 tablespoons balsamic vinegar
1 small shallot, peeled and minced
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
6 sprigs cilantro, stemmed and chopped
4 large fresh basil leaves, chopped
1 teaspoon chopped fresh thyme
For salad:
1 large or 3 small golden beets( 9 0z. total), trimmed but not peeled
1 large or 3 small red beets, trimmed but not peeled
2 cups arugula, stemmed
3 cups watermelon cubes(about 1 lb. watermelon)
1/2 small fennel bulb, very thinly sliced
2 to 3 ounces sharp feta cheese

1. Roast beets until tender. Cool the beets and peel. Cut small beets in half; large beets into cubes.

2. Whisk together all dressing ingredients. Toss cooled beets in 1/4 of the dressing and set aside for at least 10 min.

3. Set a few arugula leaves on each plate. Top with watermelon and beet chunks. Scatter the fennel and crumble the feta over the top. Serve with additional dressing.

Submitted by Seth Burroughs

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