BEET AND WATERMELON SALAD

With Labor Day not far off, it is time to think of great side dishes to serve at your BBQ. Here is one you probably would not have come up with on your own:

2 pounds of red beets
2 pounds of seedless watermelon
1 bunch of basil, carefully checked and cleaned
1/4 cup of olive oil
2 tablespoons of cider vinegar
salt and pepper to taste

Roast beets in a 375 degree oven until tender and until a knife tip can be inserted easily- about 1 hour. Peel and dice beets when cool. Peel and cut watermelon into 1/2 inch dice.

Cut basil in a chiffonade and gently fold together all ingredients in a large bowl. Season to taste, and let salad macerate for 30 minutes in the refrigerator.

Adjust seasonings and serve. Sit back and wait for the ooh’s and ah’s to follow!!

Posted on August 22, 2012 at 12:04 am by Rabbi Jeffrey Rappoport · Permalink
In: Kosher Recipes, Uncategorized

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