SUMMER WATERMELON SALAD BEET SALAD WITH GOAT CHEESE AND BALSAMIC VINAIGRETTE

Serves 8

Watermelon salad is the essence of summer. The refreshing combination of sweet watermelon, cool cucumbers, and salty feta with a pop of fresh mint means this watermelon feta salad recipe is easy to make and easy to enjoy with friends and family.

HONEY-LIME DRESSING

2 tbsp honey

2 tbsp lime juice

1 to 2 tbsp extra virgin olive oil pinch of salt

1. In a small bowl, whisk together honey, lime juice, olive oil, and pinch of salt.

2. Set aside.

Watermelon Salad

1/2 watermelon peeled, cut into cubes

1 English or Hot House cucumber, cubed (about 2 cups)

15 fresh mint leaves, chopped,

15 fresh basil leaves, chopped

1/2 cup crumbled feta cheese

1. In a large bowl, combine the watermelon, cucumbers, and fresh herbs.

2. Top the watermelon salad with the dressing and gently toss to combine.

3. Dress with the feta cheese and serve.

This beet salad recipe is just as pretty as it is delicious! I love to serve it when I’m entertaining. If you want to get ahead, you can roast the beets and make the dressing up to 2 days in advance and store them in the fridge. Assemble the salad just before serving.

Serves 4

Beet Salad

4 to 5 medium beets extra virgin olive oil, for drizzling

2 cups arugula

1/2 shallot, thinly sliced

1/2 green apple, thinly sliced

1/2 cup toasted walnuts

2 oz goat cheese, torn balsamic vinaigrette

1/4 cup balsamic vinegar

1 tsp honey

1 garlic clove, grated

2 tsp Dijon mustard

1/2 tsp sea salt freshly ground black pepper

1/4 cup plus 2 tbsp extra virgin olive oil flaky sea salt freshly ground black pepper

1. Preheat the oven to 400°F.

2. Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast fof 40 to 90 minutes, until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins.

3. Slice the beets into 1/4-inch-thick rounds.

4. Assemble the salad with the greens, shallots, apples, beets, walnuts, and cheese.

5. Drizzle with balsamic vinaigrette.

6. Season with flaky sea salt and pepper and serve.

1. Preheat the oven to 400°F.

2. Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast fof 40 to 90 minutes, until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins.

3. Slice the beets into 1/4-inch-thick rounds.

4. Assemble the salad with the greens, shallots, apples, beets, walnuts, and cheese.

5. Drizzle with balsamic vinaigrette.

6. Season with flaky sea salt and pepper and serve.

Recipe from Love and Lemons