Beet and Watermelon Salad
This refreshing salad is the perfect side for summer BBQs and picnics. Serve it with a grilled steak for an easy dinner, and be sure to pick up grass-fed beef that’s rich in vitamin K2 for maximum dental health benefits.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 people 1x
Ingredients
Salad
- 4 cups Arugula
- 1 large steamed beet (in 1/2 inch pieces)
- 2 cups chopped watermelon (seeded and cut into 1/2 inch pieces)
- 1 tbsp fresh chopped dill
- 1/3 cup toasted walnuts (chopped)
Dressing
- 2 tbsp Avocado Oil
- juice from 1/2 orange
- dash of Himalayan Sea Salt (or Celtic Sea Salt)
- 2 ounces Goat Cheese (4 tbsp)
Instructions
- Place arugula in a medium sized salad bowl.
- Add beets, watermelon, dill and walnuts.
- In a separate small bowl, whisk together oil, orange juice and salt.
- Pour on salad and toss to combine.
- Top with pieces of goat cheese.
Notes
To steam a beet: Peel and cut beet into ½ inch pieces. Place in a steamer basket and saucepan filled with 2 inches of water. Bring water to a simmer and add beets. Cover and steam for about 15-20 minutes, or until beets are tender when pierced with a fork.
To toast walnuts: Heat a dry skillet on medium-low heat and place walnuts in pan. Stir often to prevent from burning. Cook for about 3-5 minutes until they are golden brown and have a pleasant aroma. Remove from heat and transfer to a plate to prevent burning, chop once cool.
Find it online: https://askthedentist.com/beet-and-watermelon-salad/