Sunday, October 27, 2013

Recipe: Goat Cheese, Watermelon, Fig & Beet Salad

1/2 seedless watermelon
3 large beets
8 figs
1 oz goat cheese
1/2 c crumbled feta
4 T extra virgin olive oil
1/4 c balsamic vinegar
salt and pepper

Roast the beets in the oven (wrapped in tinfoil with butter, olive oil, salt and pepper at 375 for one hour) and let cool. Cut into cubes.

Cut up the watermelon and figs into small chunks.

For the dressing, whisk the olive oil and vinegar together with a pinch of salt and pepper.

Add the beets to the watermelon and figs. Crumble the goat cheese and feta and add to the salad. Add the dressing and mix well.

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