Strawberry, Beet, and Watermelon Salad with Strawberry Vinaigrette
Everything summer (adapted from Seasons cookbook from Kendall-Jackson)
Ingredients
Vinaigrette
- 3 oz. strawberries, washed and corred
- 2 Tbsp. red wine vinegar
- 1 tsp. pomegranate molasses
- 1 ½ tsp. balsamic vinegar
- ¼ cup olive oil
- salt to taste
Salad
- ½ medium seedless watermelon
- 2 medium beets, steamed
- ½ lb. strawberries, sliced
- 1 sprig fresh mint leaves
Instructions
Dressing
- In a blender, add the 3 oz. strawberries and blend to break up. Add red wine vinegar, pomegranate molasses, and balsamic vinegar. Blend until smooth. Pour into a mixing bowl and whisk in the olive oil.
Salad
- Steam or cook the beets until tender. See methods above in the text of the post. Choose your preferred method. Cool and cut into wedges.
- Use a melon baller to prep the watermelon. Place in a large serving bowl and add the sliced strawberries, and beets. Dress salad with strawberry vinaigrette and garnish with torn mint leaves.