Watermelon and Roasted Beet Salad with Fennel and Feta

Watermelon and Roasted Beet Salad with Fennel and Feta

Serves 6

Ingredients:

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

Procedure:

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.