Watermelon and Roasted Beet Salad with Fennel and Feta

Adapted from Rancho La Puerta cookbook as seen in YogaJournal 6/2010 magazine

Yield: 6 servings
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Ingredients

  • Dressing
  • 1 cup(s) tangerine or orange juice
  • 3 tablespoon(s) balsamic vinegar
  • 1 shallot peeled and minced
  • s&p to taste
  • 6 sprig(s) cilantro de-stemmed and chopped
  • 4 large basil leaves chopped
  • 1 teaspoon(s) thyme chopped
  • Salad
  • 2 medium golden beets trimmed, not peeled
  • 1 large chiogga beet trimmed, not peeled
  • 2 cup(s) arugula leaves
  • 3 cup(s) watermelon cubes
  • 1/2 fennel bulb thinly sliced
  • 2.5 ounce(s) sharp feta cheese

Preparation

  1. Preheat oven to 350.
  2. Whisk together all dressing ingrediants.
  3. Set beets in small roasting pan and roast until tender, approximately 1/2 - 1 hour depending on size of beets.
  4. Cool beets and peel. Cut into cubes; toss w/ 1/4 of dressing and set aside for at least 10 minutes.
  5. Set a few arugula leaves on each plate. Top with watermelon and beet chunks. Scatter fennel slices and crumble cheese on top. Drizzle additional dressing as desired.
November 2012

This recipe is a personal recipe added by kenders and has not been tested or endorsed by MyRecipes.

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