Recipes

Roasted Beet, Watermelon and Medjool Date Salad

Name: Roasted Beet, Watermelon and Medjool Date Salad
Ingredients: White Balsamic Vinaigrette; ¼ cup extra virgin olive oil; 2 tablespoons white balsamic vinegar; ½ tablespoon honey; Sea salt and freshly ground pepper to taste; 4 cups ¾-inch cubes watermelon; 1 ⅓ cups ½-inch cubes roasted or precooked beets; ½ cup crumbled queso fresco; 2 tbsp. roasted, salted pumpkin seeds; 8 pitted Natural Delights Medjool Dates, cut into ¼-inch pieces; Balsamic reduction or aged balsamic vinegar; Snipped fresh herbs (optional)

This savory salad is rich in taste, texture and presentation! Complement any meal with this tasty salad.

Instructions

Whisk together all dressing ingredients in a small bowl.
Place watermelon and beets in a large bowl and drizzle with dressing; toss gently to coat.
Place onto 4 salad plates and top with equal amounts of queso fresco, pumpkin seeds and dates. Drizzle with balsamic and sprinkle with herbs, if desired.

Credit:

Recipe courtesy of Natural Delights.

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Roasted Beet, Watermelon and Medjool Date Salad

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