Beet & Carrot Summer Salad

Beet & Carrot Summer Salad with Melon Vinaigrette

Created by Joni Marie Newman

This salad screams summer! To make sure every bite is coated with that tasty, bright melon vinaigrette, make sure to toss your components in dressing BEFORE layering the salad. This also helps the beets from bleeding all over the other ingredients prior to serving. Add your favorite grilled protein to make it a complete meal.

Yield: 8 side salads or 4 main dish servings

 

 INGREDIENTS

METHOD


  • 2 packed cups carrot ribbons (can be made with a vegetable peeler)
  • 2 packed cups shredded beets (or julienne slices)
  • 4 packed cups chopped romaine
  • 2 packed cups chopped kale
  • 3 cups cubed watermelon, divided
  • 2 cups cubed cantaloupe, divided
  • 3/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh dill (or 1 teaspoon dried)
  • salt and pepper, to taste
  • Garnish: Pumpkin or sunflower seeds and parmesan or crumbled feta cheese

 

 

To start, was and prepare all of your produce and place each in a separate container (nesting bowls work well for this.)

Prepare the dressing by adding 1 cup of the watermelon cubes and 1 cup of the cantaloupe cubes to a blender and puree until smooth. Transfer to a jar with a lid and add olive oil, lime juice, apple cider vinegar, dill, salt, and pepper. Screw on lid and shake to combine.

Add about 1/4 cup of dressing to the kale and massage until tender.

Lightly dress each component with dressing.

Assemble the salad. If serving family style assemble in one large salad bowl. If serving individually, assemble directly on the serving plates.

Layer, starting with romaine, then kale, then remaining watermelon and cantaloupe cubes, then carrots, ten beets.

Sprinkle the top with seeds or cheese as desired.

Enjoy!

 

 


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