White beets- have you ever heard of such a thing? Real life moment: I hadn’t until I spotted them at a farmer’s market. The nice salesgirl was quick to educate me “White beets lack the earthy, strong beet flavor that colored beets embody. What baby white beets do have is a high level of sweetness.” Sweet beets, I was sold and up for the culinary challenge. It is also one I will be sharing with the youth at the garden club. This beet and watermelon salad is incredibly refreshing, especially for those sweltering days we’re having.

Ingredients:

• 1 bunch beets, roasted and chopped
• 2 cups watermelon, chopped in 1” chunks
• 1/4 cup extra virgin olive oil
• 2 sprigs of fresh mint
• 2-3 tablespoon of balsamic vinegar
• 1 cup orange juice

Method

Arrange the beets in a small roasting pan, add 1 cup orange juice, and cover loosely with foil. Roast at 450 degrees F. for 30 to 45 minutes, until they are tender when pierced with a knife.

Let beets cool, then peel and chop into squares. In a large bowl toss all ingredients with the extra virgin olive oil and balsamic vinegar. Bon Appetite.