Watermelon Red Hot Beet Salad

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  • Yields

    Makes 4 servings.


Ingredients

Instructions

  1. Heat oven to 400 degrees.
  2. Peel beets if desired. Otherwise, slice into 1 /2 inch pieces and toss with 2 teaspoons olive oil, red pepper flakes and salt and pepper. Place on a cookie sheet and roast until firm, but slightly tender when pierced with a fork, approximately 25 minutes. Remove from oven to cool.
  3. While beets are roasting, place watermelon juice in a medium saucepan and simmer until reduced to 2/3 cup and mixture has a slight syrupy consistency. Add lemon juice, vinegar, sherry, and salt and return to a simmer for 3 minutes. Remove from heat, cool slightly, and add olive oil. Adjust seasonings.
  4. Drizzle 2 tablespoons of dressing over beets and toss. Place lettuce and 1 cup of watermelon in a large mixing bowl and toss with remaining dressing until thoroughly coated. Transfer greens and watermelon to 4 plates, top with beets and remaining watermelon chunks, then sprinkle blue cheese over the top.


Nutritional Facts

Serving size
1
Calories per serving
240
Fat per serving
12g
Saturated fat per serving
3g
Cholesterol per serving
5mg
Sodium per serving
290mg
Carbohydrates per serving
31g
Fiber per serving
4g
Sugar per serving
24g
Protein per serving
6g

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