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.
- 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
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.