Watermelon Red Hot Beet Salad
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Ingredients
Instructions
-
Heat oven to 400 degrees.
- 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.
- 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.
- 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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