Nothing says summer like a sweet and tangy salad. Here we took the season’s ripest watermelon and paired it with sweet cooked/chopped beets for a colorful plate that is as much a feast for the eyes as for your palette.
-1 cup watermelon
-1/2 cup arugula
-1 beet sliced or diced
-baquette or some other crusty bread
-sea salt and pepper for seasoning
-lime or lemon juice
Slice/Dice and plate your watermelon and beet, season with sea salt and fresh cracked pepper. You’d be surprised at how amazing the sweetness of watermelon is when brought out by the tanginess of salt and spice of pepper! Garnish with slices of fresh bread (baguette here)
Add arugla or a green of your choice, we also chopped green onions but you can leave those out if you like.
We squeezed lime juice for a tangy summer taste, but you could easily substitute lemon.
Finally drizzle with some EVOO for that final touch of buttery sweetness