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strawberry salad

Strawberry, Beet, and Watermelon Salad with Strawberry Vinaigrette

Everything summer (adapted from Seasons cookbook from Kendall-Jackson)
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4
Course: antipasto, Salad, Side Dish
Ingredients Method

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

Method
 

Dressing
  1. 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
  1. 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.
  2. 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.