Description
This summer salad is inspired by one of my all time favorite salads from Myra Kornfeld’s Healthy Headonist. She tops hers with candy like caramelized almonds which are absolute heaven dressed in white balsamic. This salad is a bit of a riff swapping out nuts for creamy goat cheese- one of my favorite pairings with beets. The zesty lime dressing is floral and kicky from the honey and black pepper. This is a great salad for company or a picnic. I like to prep everything ahead of time and toss together before serving- preventing the beets from staining the rest of the salad.
Ingredients
3 medium beets
2 cups cherry tomatoes halved
2 cups cubed watermelon
4 oz goat cheese- I love a soft chèvre
fresh mint leaves, torn
3 or 4 limes, 1 zested, all juiced to make 1⁄3 cup
1 tablespoon honey
1⁄4 cup extra-virgin olive oil
1⁄4 cup avocado oil
Salt and freshly cracked pepper
Instructions
- Place the beets in a medium saucepan and cover them with water. Cover, bring to a boil. Lower the heat and simmer until tender, about 45 minutes. Remove and submerge in cold water. Once cooled, remove the skins and cut into 1/4 inch dice.
- Prepare the dressing: In a small bowl, whisk together the lime zest, juice, and honey. Slowly whisk in the oils. Season with salt and pepper.
- Place beets, tomatoes, watermelon in a medium bow. Sprinkle generously with salt and pepper, and toss with dressing to taste. Top with goat cheese and torn mint.